How to Make Ravioli With a Ravioli Press/Mold
There are many methods for forming and cutting ravioli. You can use a ravioli cutter or a cookie cutter
to form round or square ravioli. Or you can roll out strips of dough, add the filling, fold the dough over
and use a pastry cutter to form the ravioli. But using a ravioli mold is my favorite method. A ravioli mold
is also sometimes called a ravioli maker, press, or form. Most forms make 12 ravioli, but you can
purchase forms that make 24, 36, or even 40 ravioli at a time. You still need to make the dough, but the
cutting process is very simple and you get a very professional looking product. Making ravioli can be
very time consuming and you will be amazed how quickly and easily you can make large quantities of
ravioli when you use a ravioli mold. Some of these molds can be a little expensive, but they are well
worth the money if you make a lot of ravioli.
1. Prepare your choice of ravioli filling. Keep it covered or refrigerated while you prepare th ravioli dough.
2. Liberally flour the ravioli mold. This is an important step in ensuring that your ravioli will pop out of the mold after they are formed.
3. Follow the instructions for making fresh pasta. Cover it with a bowl so it can rest for 10-15 minutes. After your dough has rested, you'll want to get a piece ready to roll in your pasta machine or with a rolling pin. The piece should be about the size of a baseball. There’s no need to be exact. Be sure to keep the dough that you aren't using covered up so it doesn't dry out. If you are using a pasta machine, you will be running the dough through the machine multiple times. You will start with a wide setting and keep making the pasta thinner and thinner with each pass through. If the dough starts to get sticky during the process, stop and dust it with flour again. I recommend not making the dough too thin or it may tear when you add the filling.
4. Cut your strips of rolled out dough so that they are about 1-inch wider and longer on all sides of the ravioli mold.
5. Place one sheet of pasta over the ravioli maker. Gently press the pasta into the depressions of the mold to form cups. Some ravioli molds come with a
plastic form that you press into the dough over the metal mold to create thedepressions. You remove this form once the depressions are made.
6. Using two spoons, place about a tablespoon of filling into each pocket. You want enough filling in each ravioli to have a nice shape, but not so much that you will have trouble sealing the edges
of the pasta.
Brush the edges of the pasta lightly with water. This will help the ravioli to have a tight seal and not break when boiled. Remember, not too much water or the dough will get gummy.
7. Place another sheet of pasta over the ravioli filling. This will actually form the bottom of the ravioli.
Use a rolling pin to press the two layers of pasta together. Start with gentle pressure to press out any air and to form a seal. Then use more pressure to cut the pasta into individual ravioli. Peel off excess dough from around the ravioli.
8.Turn the ravioli maker over and give the mold a shake. The ravioli should easily fall out of the mold. If they don't, tap the edge of the mold against a firm surface such as your countertop.
Examine each ravioli to be sure it is properly sealed around the edges.
9. Place the ravioli in a single layer on a plate that has been sprinkled withcornmeal or on a parchment lined cookie sheet.
if you want to freeze the ravioli, place the plate or cookie sheet into the freezer. Once the ravioli have frozen, you can remove them from the plate
and put them into freezer bags.
10. To cook the ravioli, place them in boiling, salted water for 3 to 4 minutes. Fresh pasta cooks very fast; once they rise to the surface of the water they are done. Use a ravioli skimmer to transfer them of a serving platter.
Serve the ravioli hot with your favorite sauce.
Extra fine flour for baking also works beautifully for breads, pasta, and pizza Made in Italy
Make authentic pasta in your home
with the Italian-made Atlas pasta
machine. The body is made of
chrome plated steel; rollers and
cutters made of anodized
aluminum. Easily adjustable, 9-
position dial regulates thickness of
USE THE BEST FLOUR
The skimmer is slightly cupped
for removing foam from broths
and for scooping out ravioli,
gnocchi or dumplings from boiling
water; plenty of holes ensure the
cooking liquid stays behind.
PASTA RECIPES > RAVIOLI > HOW TO USE A RAVIOLI PRESS