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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.
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.
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.
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 the depressions. You remove
this form once the depressions are made.
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 the depressions. 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.
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.
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.
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 with cornmeal 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.
that has been sprinkled with cornmeal 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.
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.
