Question about making sheet pasta versus string pasta...
Ok, I'm a new pasta maker! I've only made string pasta - linguine, spaghetti, etc. We're going to attempt ravioli today, and a friend just told me that I need to make some modifications to the recipe for sheet pasta. And now I can't get in touch with her to find out what those modifications are!
Any suggestions? (other than that I'm insane for trying something new for Christmas dinner, lol!)
I can't tell you what your friend had in mind but my ravioli dough includes olive oil, my pasta dough does not. Beyond that, in my experience, most pasta/ravioli dough formulas vary in the ratio of eggs to flour and ravioli dough usually includes about a teaspoon of water for every cup of flour.
I use the same recipe for everything. Both include egg, oil, water, flour and a little semolina if I have it. I find the trickiest part is getting the dough thick enough to not break when cooked while keeping the "doubled" part thin. My secret is a wooden wallpaper seam roller, it flattens out the thick areas easily. You might also want to consider freezing your ravioli as you make them by putting an oiled cookie sheet in the freezer. That way they won't get wet on the bottom nor will they stick together. Tomorrow, they'll be less likely to break when cooked. Have fun.