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Ravioli Maker

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What should I buy to make ravioli with? I've seen photos of things that look like ice cube tray molds. I know I could do it free form but am interested in these mold things.

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  1. The forms are great. Lay dough on them, poke down the pockets, fill with whatever, then lay down another sheet of dough on top. Roll over with a rolling pin and it'll both cut out the ravioli and crimp the edges. There are pierogi makers that are similar in function, used to be known as 'Hunky Bills'.

    If you *really* want to churn out ravioli, get an Atlas/Marcato pasta machine with a ravioli attachment. Even without the ravioli attachment it makes sheeting the pasta dough a lot easier, simpler and faster. Plus, pasta machines are cheap.

    2 Replies
    1. re: ThreeGigs

      I have both a hand crank Marcato and the ravioli maker -- I didn't buy them, think my mother bought them somehow and never used them. I haven't even looked at the ravioli maker. I'm tired of the hand crank and the motor won't fit on my machine so I've bought the kitchenaid pasta rollers. Did not buy the ravioli for kitchenaid because on video it looked awkward, messy.

      What kind of forms to get? Where?

      1. re: walker

        Fantes in Philadelphia has a good selection:
        http://www.fantes.com/ravioli.html

        Plastic forms work just as well as the metal forms, and you'll probably be able to find them at a local kitchen store (like Kitchen Kapers) near you.

    2. I haven't actually tried it yet, but have you seen the rolling pins that are specially made for ravioli? I first read about them in the book "Lost Ravioli Recipes of Hoboken" and then I saw Mario using one on his show. Looks pretty easy once you get the hang of it.

      http://www.amazon.com/Norpro-3085-Rav...

      4 Replies
      1. re: flourgirl

        The woman from Hoboken has a video I saw; she does a lot of rolling with a really big rolling pin first. I'll be using the kitchenaid pasta sheets that are about 4 inches wide so that other special indented rolling pin won't work -- in fact, I have one of those I just use for decoration in the kitchen, so far. I think the video is on YouTube.

        1. re: walker

          Sorry walker - I missed where you posted that up a little higher about using the kitchenaid roller. I like rolling the pasta by hand because I have a pretty big butcher block cart to roll on and I enjoy the process. I just haven't gotten around to trying ravioli yet. I just make hand rolled and cut noodles at this point. But the rolling pin really is interesting just as a kitchen decoration - I love the form of it.

          1. re: flourgirl

            The Hoboken woman learned from pros in Genoa (or was it Lucca?)

            She said one 94 yr old woman taught her, she'd been making ravioli every Sunday of her life because her husband requested it. (Guess you can get good at anything, making it once a week!) That's love, huh?

            You should see her do the video. Stretching is involved with the rolling pin.

            I think I'll be buying the metal ravioli form from Sur La Table -- they have a liberal return policy if I don't like it -- but I think I will. I recently made a fresh pasta lasagna and I'm very pleased with the result. (I still have not tried my new kitchenaid pasta roller attachment. Saw Mario using it on Oprah and there are other videos on internet I watched on using these.)

            1. re: walker

              I read Laura Schenone's book. That's how I found about the ravioli rolling pin. But I already knew about the stretching involved in using a rolling pin to roll out pasta. You need to do this to some degree with almost all hand rolled pasta - not just pasta sheets you plan on using for ravioli. I'm no expert (I certainly don't do it every week) but it's not that difficult. Sometimes I do a better job then others, but the fresh pasta still tastes good. :) I will make a point of watching the video though.