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Can I use fresh lasagna noodles to make ravioli?

c
cocoagirl Oct 31, 2006 08:25 PM

Can I use fresh lasagna pasta from Whole Foods to create ravioli- will it hold together- anyone tried this???

I do not want to use wontons- and may not have time to make my own.

tia

  1. jfood Nov 1, 2006 12:14 AM

    Another trick is to use 1/3 semolina flour to 2/3 regular flour. The semolina seems to keep the swelling down when the ravioli cooks and adds a nice taste and texture to the dough.

    1. TongoRad Nov 1, 2006 12:05 AM

      I wouldn't automatically assume it would be too thick. I have gotten fresh lasagne from another store (Fairway on Long Island, for those keeping score) that was incredibly thin, and remarkably strong (not gummy in the least) for how thin it was. I used it for pappardelle, and it was probably the single best pasta dish I've had all year. Man, I gotta get back there...

      Anyway, be mindful of how thick it is and be prepared to roll it out if you have too. But it could turn out to be a great time saver.

      1. pikawicca Oct 31, 2006 11:55 PM

        I can't picture using lasagne for this -- way too thick. Why do you not want to use wonton skins? They work very well.

        1. Candy Oct 31, 2006 11:12 PM

          It will be too thick. Use either froen and defrosted wonton skins or gyoza skins. I have to produce a bunch of pumpkin ravioli for this weekend and have made them before. The recipe I have been assigned is for pumpkin tortolloni so I will be using the gyoza skins. They are most commonly found frozen and defrost quickly and are easy to use. I may turn masochist and make my own...I have done it, have to see how the week turns out.

          1. Terrie H. Oct 31, 2006 10:39 PM

            I agree that you might want it a little thinner, and I'd suggest you try and use a LITTLE water to help seal rather than egg -- egg changes the consistency of the ravioli, IMO. But, for all practical purposes, it's the same dough and should work well.

            1. e
              elizabt Oct 31, 2006 10:32 PM

              It would work, but a bit thick. I would roll it out a little thinner before using.

              1 Reply
              1. re: elizabt
                c
                China Oct 31, 2006 10:46 PM

                I would agree. I tried this last year and as I remember the ravioli ended up being rather thicker than I would have liked. Perhaps rolling a bit would help. I also have to say that when it was all said and done the work/satisfaction ratio led me to think that next time I would just make a lasagna with whatever ravioli filling as an inspiration.

              2. Non Cognomina Oct 31, 2006 08:41 PM

                Use a pizza cutter/wheel to cut the ravioli sized squares. It's more efficient and cuts cleaner than a knife or any other tool I've tried.

                1. l
                  LJS Oct 31, 2006 08:37 PM

                  Yes, go ahead...cut out to desired size/shape, plop in your filling and use some beaten egg yolk as adhesive...should do the trick.

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