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Jun 28, 2008 03:15 PM

Making ravioli from lasgna noodles

My 16 year old wants to learn to make ravioli (to impress a girl) but as we don't have a pasta maker, I'm looking for alternatives. I recall reading a recipe for making them using lasagna noodles but have googled and googled to no avail. Has anyone done this? Any tips?

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  1. The easiest would be to use won ton wrappers. Top one wrapper, edge it with egg yolk, top w/ another and press down. Keep them separated on a cookie sheet until you're ready to cook (cover w/ damp towel if it's not immediate). Boil 2-3 minutes at most. Fresh lasagna noodles would work if they were thin enough. Use egg yolk to hold the edges together and press edges together. I've never used store bought lasagna noodles but you make the noodles the same way as you would ravioli.

    1. Tip No. 1 - if you want to impress the girl, don't use anything as a substitute for ravioli dough.
      You don't need a pasta maker to create ravioli. Simply sift together 3 cups of all purpose flour and 1/2 tsp salt on a cutting board. Hollow out the center, drop in 2 well beaten eggs and 2 Tbsp. olive oil and gradually add warm water (about 3/4 cup is usually plenty) to make a stiff cough. Knead the dough and set aside to rest. When you're ready to make the ravioli, roll out the dough so that it's VERY thin. Place your desired filling (about 1 - 1 1/2 tsp) spaced about an inch apart on the sheet of dough in a single row about two or three inches from the edge. Brush the space around the filling mounds with an egg wash; pull the edge of the dough over the mounds of filling and press to seal around each mound. Cut (sharp knife or pizza cutter wheel) into individual pieces and crimp edges with wet fork tines to seal completely. Slide (don't drop - and use a large slotted spoon) into salted boiling water - 12/15 minutes - don't overload the cooking vessel. Remove (slotted spoon again) drain and serve topped with your favorite sauce.

      However, if you're dead set on this idea:

      But use fresh noodles and roll them out so they're thin. Serving thick heavy ravioli would be a disaster..

      5 Replies
      1. re: todao

        David and I tried your recipe today with mixed results. We rolled and rolled and rolled but the pasta was still too thick. We made a filling of pancetta and crimini mushrooms and garlic. We made a basil cream sauce. It was yummy but clearly not ready for prime time.

        We want to try again with a small pasta machine.

        1. re: ola

          Kneading the dough till it's soft and smooth is the key to getting it to roll out thinly.
          You need to knead and knead, instead of roll and roll.

          1. re: toodie jane

            I kneaded for about 20 minutes until it was...well, like my grandmother's old recipes say... the consistency of an earlobe. We'll try longer next time. Thanks.

            1. re: ola

              earlobe, huh? A little gross but incredibly apt description!

          2. re: ola

            I'd highly recommend a pasta roller to get it right. It makes rolling the dough out so much easier. I wouldn't make pasta w/out one, especially something as thin as ravioli.

        2. I have used wonton wrappers for ravioli several times. It works fairly well, but unless there is a thick sauce, it tastes a little, well won-ton like. I have also tried it with fresh lasagna noodles. They were too thick so it did not turn out great, although again it was decent. I did not try rolling them out further though. the lasagna noodles were well floured, so even with egg the edges did not stick together well. rolling may help. otherwise, you may not end up with a very pretty ravioli, but I still think homemade ravioli is very impressive. Larger ravioli are dramatic (and easier!). good luck to your son!

          1 Reply
          1. re: cocktailhour

            The round Gyoza wrappers tend to be a bit thinner than won tons. I have used them in a pinch when time was short.

          2. Your 16-year-old is very ambitious! When I was 16, my boyfriend TRIED to fool me by nuking a frozen dinner and serving it on a plate. I was a teenager, but still able to tell the difference between a frozen dinner and homemade food -- the frozen dinners were better. ; )

            I agree with those who say to use wonton wrappers. The fresh lasagne pasta would be too thick, and it is indeed very difficult to roll out fresh pasta dough to the correct thickness without a pasta maker. Perhaps your son may want to try using egg roll wrappers and cutting out cute shapes (like hearts). I probably would have appreciated that as a teenager.

            1 Reply
            1. re: Miss Needle

              You can get dough very thin, as for strudel, without a pasta roller, but don't know if the cooked texture would be right.

              Assemble and knead the dough till it is smooth and workable. Place on floured cloth (old twin sheet or muslin piece) on a work table and dust the fabric lightly with flour . Roll dough flat a couple of times, then whang it hard with the pin several times. Fold- whack-roll, fold-whack-roll, fold-whack-roll .Then you can roll it to a round shape.

              Next, make fists with knuckles facing up, and place them under the edge of the rolled dough. Lift slightly and pull towards you, stretching the dough as you work your way around the table. Keep it up till the dough is as thin as you want.