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Nov 25, 2008 12:10 PM

Ravioli/ Agnolotti shriveling up...

I've been trying to perfect my ravioli/ agnolotti (or any stuffed pasta for that matter) technique. After tossing the pasta in the water, they'll come out looking weird. Shriveled almost like a brain. I've tried rolling the pasta as thin as I can go. I've tried rolling it a little thicker. I've tried various times in the water. I've tried freezing them too. I can't seem to get them to come out looking good. They taste awesome, but we all know that we eat with our eyes first.

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  1. Did you press all the air bubbles out before sealing up the pasta?

    1 Reply
    1. re: stilton

      I think so. What would that cause?

    2. Something is causing your dough to tighten up. I wonder if you're allowing it to rest in the fridge for an hour or so before rolling it out. That should help it relax more. I don't think air trapped in your pasta shells is the culprit. Air might blow the shells apart but I doubt it would cause shriveling. Wonton/Gyoza wrappers will shrivel when cooked but they're steamed and fried and the dough ingredients are much less complicated than a ravioli dough. I'd say make sure to rest the dough before rolling and see how that affects your outcomes.

      1 Reply
      1. re: todao

        I have been letting it rest, but maybe not long enough. Another thing I'm thinking is that maybe I'm overworking it when I'm rolling it out (too many times through the pasta machine). Could I be rolling it out too thin? All of the cookbooks I read (Babbo, French Laundry, etc..) all recommend to roll it out to its thinnest setting.