Ravioli help please

[becks77]

Hi All,
Need some advice please, I have made quite a bit of fresh pasta with a machine before and fancied a go at ravioli, so having acquired a tray from freecycle i launched straight in, of course there were no instructions and now the ravioli is stuck in the tray and will not come out for love nor money!
Questions are do I flour or grease the tray before hand and does the pasta sheet need to be thicker than usual?
Going to try again for tea, all advice greatly appreciated
Thanks

[contadina]

Hmmm, that's a puzzler my ravioli attachment just pushes them out ready made - but it's a good idea to flour the rollers so the pasta doesn't stick to them. I've only used it once though as the ravioli are too small so prefer to make them by hand.

Hand made ravioli recipe - once you've put your pasta sheets through the roller (to the number 8 setting) cut them horizontally down the middle. Put your filling at intervals along one of the strips and wet the edges with water. Put the corresponding piece from the other strip on the top. Cup your and round each filling section to make sure their is no air in it (or it will split when cooking) and use a knife or pasta cutter to cut into individual ravioli. Press the edges of each piece to make sure they are tightly sealed.

[becks77]

Thank you, will try hand made instead I think.

[contadina]

Definitely easier and you can make them monster-sized .

[SarahJane]

I have never made ravioli but might give it a try.

What fillings do you put in? I presume you can put almost anything in, but would love a recipe for a veggie filling if anyone has tried it?

[becks77]

Hi,
I am veggie, all I did (before it got stuck in the tray!) was wizz up some veggie mince with onion and herbs with the hand blender, However I have had some yummy wild mushroom and garlic ravioli with garlic butter sauce,......just off to the kitchen! lol

[SarahJane]

Wild mushroom and garlic ravioli......... now that sounds absolutely yummy!!!

[contadina]

just think about whatever flavours go well together - mozzarella, tomato and basil; squash/pumpkin and sage or ricotta and spinach. The later is my fave, beat an egg into ricotta and cooked spinach, season with salt, pepper and nutmeg and add a little parmesan.

[mrsflibble]

I know it's not veggie but I like tuna with sweetcorn, creme fraiche (or philadelphia type cream cheese) and parsley. very simple, served in a well seasoned plain white sauce.

[StripyPixieSocks]

I had one of those pasta making tray things with the rolling pin... UGH! The most frustrating thing ever!

I find Spinach & Ricotta with a bit of pepper and nutmeg is really nice in ravioli :)

[Cheezy]

For rav's (hand cut) I find the thinner the better, other wise because you are putting two sheets together , the ends tend to be really thick and too filling.

Pumpkin is good, also crab is great.

[Ellendra]

I made a dessert ravioli once with a filling made of sweet potato with a touch of maple syrup and nutmeg, and a sauce of condensed milk with chopped pecans and molasses mixed in.

Now I'm hungry.