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Sep 20, 2013 09:44 PM

Can I save my pasta dough or can I make ravioli out of Premade lasagna sheets?

I suck at dough, pizza, pasta, you name it. But thought I would try again after a friends success at ravioli. I made a basic pasta dough using 100 g 00 flour to 1 egg ratio. I found my eggs ended up being a bit small and had to use one extra. I did all mixing and needing by hand. Let rest for 30 mins then tried a sample ravioli. Tough, super tough and kinda dry (the filling was great though!).

I have not yet used my pasta sheeted and wonder whether it will tenderize it?

I have bought fresh premade lasagna sheets from the grocery store as a back up. Will I be able to make ravioli out of these? Should I throw out the pasta dough or is there any way to save it?

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  1. I worked at an Italian restaurant that used pre made pasta sheets to make their ravioli so the answer is yes, you can do the same. As far as the homemade dough, if it's tough already, sheeting it is not going to change the fact that it's tough but you can roll it out, stuff it and make fried ravioli.

    1. By sheeted do you mean rolled through a machine? It might help and could be worth a try if the dough hasn't dried out too much already. It sounds as though you didn't knead long enough. The problem with store-bought lasagna sheets is that they are sometimes treated so they won't stick together, which means you can't use them for ravioli, since they won't seal. Again, you'll have to try. Also check that they aren't too thick for ravioli.

      11 Replies
      1. re: mbfant

        store bought pasta sheets will work for ravioli if you brush them with a beaten egg before sealing...

        1. re: mbfant

          If tough =not kneaded long enough could I just knead it more? It's not dry it has been wrapped in cellophane on counter.

          1. re: cleopatra999

            you can try kneading it more, but it may be simpler to just toss it and buy fresh pasta sheets and roll them in your pasta machine to thin them.

            depending on the "wonton" wraps though, you may be better off with them.

          2. re: mbfant

            They do seem quite thick too. Maybe I would be better off buying wonton wrappers to use

            1. re: cleopatra999

              If they are thick it's because you didn't roll them thin enough. Just saying! Actually the Indonesian wraps would be better for your purposes. Spring roll/lumpia wrappers, if you're going to buy. Won ton are really thick too.

              1. re: coll

                Actually the thickness I was referring to is the lasagna sheets that I bought. I don't have a lot of choice in wrappers here but the ones I have used for dumplings are paper thin.

                1. re: cleopatra999

                  wonton wrappers don't taste the same as pasta dough, so it's not an even-trade, but they can be acceptable.

                  1. re: cleopatra999

                    Try making pasta from scratch with more eggs, not hard and almost nothing cost wise! All you need is a rolling pin and a few practice runs (only mentioning since this is on Home Cooking).

                    1. re: coll

                      I will try again. Just no time for the dinner planned tonight. I am going to check our other grocery store to see if they have a different pasta sheet. The lasagna sheet will not get thinner and it is definitely too thick, otherwise wonton wrappers will have to work!

              2. I use 4 eggs to my miniscule amount of flour. Maybe a cup? (if you want to know I will look it up, also olive oil is an important addition). Other than that I can't say.