Size of finished ravioli, mostly; also the type of filling preferred. A plate makes 10-12 medium-sized ravs - enough to cover the average dinner plate. Some people prefer dozens of tiny ravs - what the attachment will make. Also, if you like chunks of lobster, shrimp, or fish in your ravs the plate is a much better idea; the filling for the attachment needs a smooth pureed filling. I prefer the plates, myself, but as a teacher I need to show my students other possibilities - including the checkered pin - which makes small-sized but large numbers of ravs quickly. Watch my videos and see which one would be the best choice for you. MANGIA !!!
John- First, let me say thank you. Your dedication and passion for italian cuisine has enriched our lives. We've got a ravioli plate and couldnt quite make it work.... until YOUR video. I appreciate your time, effort and understanding of the "uninitiated" italian chef. We were able to take your top-notch advice and perspective and create a wonderful family style italian feast. Coupled with a little (a lot) red wine, a decent pasta maker, good flour, and quality mentorship via RUclips's number one ravioli chef, we were able to achieve ravioli nirvana. In many ways, the word genius is over used, but please, understand that your patience, your virtue and your simple love of cooking, shines through in such an earnest way. We appreciate your time, your energy, your wisdom and your great dang cooking! Cheers! Team Jones.
WOW! I am rather humbled by your excellent review of what I consider a simple video of something I learned to do so long ago I can't remember! Please try your hand at making tortellini and cappelletti! Making fresh pasta is addictive! Thank you so much again for your kind words ... and MANGIA !!!
Excellent! Many times you find the plate at a flea market without the 'dimpler'; in truth - it isn't completely necessary to have one, but it does give all your ravioli the same beautiful curve! Thank you! Enjoy! MANGIA!!!
Great video! I am a university culinary instructor and with Covid I have to use videos to show technique, rather than in person. Next Saturday we are making ravs and I am sharing your video with my students! Thank you!
@Patty121855 I picked up Williams Sonoma ravioli plate at the Good Will years ago for $3. It makes a mess of ravioli in no time. I also have an Atlas pasta machine to roll out the dough. Although the ravioli attachment for the Atlas looks like fun, it is a lot more expensive than $3!
The video was helpful and enjoyable. I bought my ravioli plate 30 some years ago and haven't used it much. Now I have a pasta machine and will use it more often. Homemade are better than store bought!
Thanks so much John! I bought the same ravioli press by Vitantonio Mfg Co and could never figure out how to use it correctly. This will be a great help to me and my ravioli helpers on our next ravioli party!!!!!
+Nick Shabazz Yes~! For something that has no moving parts - without an explanation it might be difficult to understand 'WHAT do I DO with this thing?' LOL! Thank you for your comments and please watch the rest of my pasta-making videos. MANGIA !!!
Thank you so much John, I found my vintage vitantonio ravioli maker at a garage sale in the original box and didn't know how to use it, you are an excellent teacher.
Great video - I find it much easier to place the plate in the freezer for 10 minutes and then the ravs will come out quite easily. So by having a couple of trays (mine hold 36 ravs) they can be rotated while filling the other.
Excellent video! Going to try to make pumpkin ricotta ravioli today :) I love the fact that you prepared your work surface with a clean tablecloth...that's a best practice that I'm going to start doing when making pasta. Thanks again :)
excelent video! Had never seen that ravioli plate. Its sooo cool. One question though: if i make a lot of raviolis but only cook half of them, how can i store the other half? fridge? freezer? or must i only make what im going to cook?
Thank you for the video! Can I ask what is the best way to store left over pasta? Can you store uncooked Pasta ( Ravioli) so that you can cook it fresh, or do you have to cook first, & then freeze? Also, I bought the kitchen Aid Ravioli Attachment, but one down side about that way, is that they are very small.. I like the ability to do various sizes, also for me some of the raviolis did not always seal.. I think this way looks easier, & more efficient plus like you said ability to do various sizes & shapes.. Thanks again!
Thanks for your sharing,that's very helpful with me.And I want to ask you a question,besides the filling you share in this video,can we do another kind of filling?if have,pls teach for me how can to do it?
Excellent tutorial...I'm going to try to make pumpkin ricotta ravioli today. I like how you have prepared your work surface with a clean tablecloth...that's a best practice that I'm going to adopt. Thanks again!
Thanks for sharing this! I've been making ravioli by hand and it's been quite a chore and I was ready to give up and just start filling store bought manicotti and shells! I'm going to get on of these very soon.
Excellent! Remember - you can add chopped spinach to the pasta for green dough, tomato paste for red dough, and puree veggies to add to the filling - endless ways to prepare the little pillows and endless ways to make the filling! Enjoy! I hope you're toddler grows up to be a pasta maker, too! MANGIA!!!
Excellent! If the plate came with the 'dimpler' - great! If it didn't - no matter! Even spoonfuls of filling will stretch the dough into beautiful ravioli! Congratulations on your find- and MANGIA!!!
thank you for demonstrating how to make ravioli....i like this method...you get more filling in each of the ravioli as opposed to the kitchenaid way of doing it....although when you are making as many ravioli as you did in one of your other vids...the only way of doing it would have to be the machine way....
This is a very helpful video. Thanks a lot for sharing it. Just one question... how do you get the dough to come out of the pasta roller machine in a rectangular shape? No matter how we shape the dough it comes out of our machine with oval ends. What's the trick to this?
The Medium plate is a good size to work with - remember - ravioli swell up in the cooking process! Ten medium-sized ravioli will cover the average dinner plate. Also remember: fresh pasta should be gently boiled and do not need a vigorous, rolling boil to cook thoroughly. MANGIA !!!
Thank you sooooo much for this informative video ! I got my ravioli maker /press today and could not figure out how to use it, haha. Now I know. Subscribed !
i bought a plate that looks like the one you are using here...although the one i got has the "dimpler", as you called it, attached to the top and it makes 12 at the time.....i made ravioli with hot sausage, parmesan cheese and eggs.....with red meat sauce.....they came out so good, nothing got wasted....by the way i forgot to subscribe the last time but i am doing it now...thank you for your vids they are very helpful
Thanks for the advice. I asked about chunky filling... you suggested the plates...this is exactly what we've been using the last several years...I just like to mix it up sometimes and try something new and possibly faster/easier... My family made 300 raviolis the other day using two plates and the kitchen aid roller attachment... My mother makes the filling (a meat and spinach mixture)...
Thankyou so much!! I'm going to go get one of these today and I'm so exited. We are a not so well off family, and this is a great way to get veggies in my toddler for cheap. I've been looking forward to making these for like a month. :)
blend veggies into a chunky-ish puree then use in meatloaf, meatballs,soups, stews, etc. the puree makes everything taste better and they'll never know they eating all those good veggies.
Great video. I have a ravioli roller attachment for my pasta machine, but I like this plate you used. Looks much easier and neater. Can you tell me where you bought the plate? And did it come with the plastic piece to tamp down the filling? Thank you.
Thank you for the reply. I did see online some pierogi plates and ravioli of course. I can actually buy both. I was thinking that because my wife and I like ravioli and she likes pierogies if we just got the ravioli plate we can use it for both. I don't mind having both those. Also how big do you think ravioli should be. I see different ravioli plates but not sure if they are the right size. Do you figure ravs to be pretty small? Thank You.
That's wonderful. I want to try this. How do you dry the ravioli after you make them and for how long? Is it OK for them to be at room temperature or do you put them in the fridge?
Thank you, Joe! As they say - a picture is worth 1,000 words and a video presentation is priceless! Have fun making lots of homemade ravioli! MANGIA!!!!
Thanks for the video. I want to make gluten free ravioli, but don't want to buy a lot of accessories. Now that you've demonstrated the ravioli plate, I feel confident I can make perfect ravioli. Thanks!!
Excellent! Thank you for your comment! A ravioli plate will never wear out! Of all the methods shown in my videos, I still prefer the finished size and ease of making using the ravioli plate. MANGIA!!!
Oh, I'm SO glad I found this video! I got a ravioli plate for Christmas and finally got around to using it and the directions on the box were not entirely clear. You don't even want to know what I was doing with the darn thing, but trust me:I spent way more time freeing the ravioli than anything else. How thin do you roll the dough? What numerical setting on the pasta machine, I mean. Mine was rolled out to 6, I think, which was thin and silky but very very very difficult to work with.
you turned me into a ravioli maker about 2 years ago...now i own two rolling pins of different sizes...two plates...the imperia pasta maker and pasta attachments for my kitchen aid mixer and all of them are ok to make ravioli ...it seems it is more a matter of choice...i like the big rolling pin...also i make my filling with chorizo and parmesan cheese ...everyone likes my ravioli around here...thanks for inspiring me
Thank you o much for this video. I bought one of those ravioli metal plate forms in a thrift store but didn't know how to use it. I never would have though to use a rolling pin over it! I assumed you just had to press the top and bottom sections together. i think there are two plates to it, but both are metal, not one metal and one plastic. I think one has little dips in it for the filling. I will definitely check out your other videos to see how you make your dough and the sheets. Yesterday I bought a Simac Pasta Maker 700 at the same thrift store for 15 dollers. I thought it was the bargain of the century until I read the bad reviews on Amazon. One said it has some kind of black motor oil inside that leaked into th ravioli dough! Another reviewer said that their machine had bits of metal flaking off into the dough. He realized this when he put the dough in his microwave for some reason and it arced electricity! Some reviewers said it started to smoke or shut off their outlet. I probably won't even take it out of the box now, just throw it out. I love, love, love raviolis and am undaunted about making homemade ones. I had to do a lot of internet searching and reading today to realize that there are TWO kinds of electric pasta makers. One, the extruder type ONLY makes the pasta shapes from pre-made dough. The other kind will mix the dough for you as well as flatten and shape it. I THINK a food processor will make the dough, and now I am thinking about just buying a manual roller to thin and stretch the dough into sheets after I make my own dough in my food processor. Maybe you can tell me how you make your dough sheets. I will check out your other videos to see if you have one on that aspect of ravioli making. Thank you for this upload, now I know at least how to use that little gizmo I bought in the thrift store!
planetizationrising I did the same thing working with the moulds for first time using them, seems like the most logical process. learn something new everyday.
Im in culinary school and I have to make ravioli stuffed with onions and braised short ribs! It is going to be so hard man! We have to roll out the pasta with a machine and your method is so much easier/more efficient!
thank you. i ordered this plate over 2 years ago and have yet to use it because i never got around to making pastas. i bought an atlas pasta roller and am now making all kinds of pasta, so i pulled this out and realized i'd forgotten how to use it lol thanks for your instruction video. there is some leftover bolognese in the fridge and i will be making ravioli for dinner tomorrow.
Once you start making pasta - you'll never stop! Enjoy your pasta roller and ravioli plate! Watch my other videos for making tortellini and cappelletti! MANGIA !!!
Hi Tarotbear, I finally have an afternoon free to try your fabulous recipe. Question? Can I use fine cornmeal instead of semolina flour? Is it the same?
Good question! Cornmeal is corn but semolina is wheat. They do make pasta with corn for gluten-free diets, but I don't know what other powdered additives are needed to replace the gluten in the wheat that holds the pasta together! I would try a very small batch first in case it doesn't work - so as not to waste food. There may be recipes out on the Internet that can help you. Tell us how it comes out! MANGIA !!!
Hi! I use my ravioli plate for making a spiced pumpkin ravioli, a fresh Maple-Apple bechamel with sauteed baby portabella mushrooms. Its crazy-good and is a nice change from making traditional ravioli fillings!
Excellent video. I was looking for something to help me decide what I needed to buy to make ravioli. I thought of an attachment for my Atlas machine, but this looks perfect without complications. Nicely paced video - good job! :)
Thank you! The machine attachment makes great but smallish ravioli whereas a plate comes in small through jumbo sizes. I recommend a plate labeled 'Medium' or 1 1/2 x 1 1/2 or 2 x 2 inch sized ravs since they do swell while cooking. Check large kitchen stores and on line for plates - tag sales, too! MANGIA !!!
'Traditionally' it is dry cornmeal - probably because it 'lifts' the pasta up from the surface and also does not get absorbed by the drying pasta, as regular flour may get absorbed by wet dough. Dusting your pasta with dry flour may cause the pasta to stick together. 'Traditionally' you store/freeze ravioli on sheets of wax paper dusted with cornmeal. MANGIA !!!
I like your video! I am waiting for the ravioli plate that I ordered yesterday on internet. I am looking forward to making ravioli. but I am not sure I can make it great like you.
I had 2 wooden plates I inherited from my Nonna when she passed. They were old and reminded me of when she would make ravioli from time to time. I've yet to make them myself but when I moved last year, movers lost 23 boxes so the ravioli plates were gone...so was her gnocchi board which I used very often. So upset I have to buy the boards now to make ravs. I'd have preferred the ones I remembered from being a child. At least now I know how to use them. Thanks for the video instruction!
I have made me one plate out of wood - nice video - you must try deep frying the ravioli on medium heat, with a mixed veggies filling - we do in south africa - very nice
@caOsweeet - You are very welcome! Although it seems like a no-brainer, a little visual demonstration of how something works is always a welcome thing. MANGIA!
Excellent video! I just ordered my Marcato 150 and watched a few videos on pasta making (dough) and was wondering do I need to use double 00? Do you have a good pasta dough recipe? Thank you. :)
I use all-purpose white flour; I never have used 00 - which is know is very fine. The 'recipie' is one egg per person, a cup of flour per person, a tablespoon of olive oil, a sprinkle of salt, and about 1/4 to 1/2 cup of water. Knead into a smooth, elastic dough adding flour as needed. When the ball of dough does not stick to your hand when dropped to the counter and all flour is incorporated (no white spots in the dough), it is ready to rest about 30 minutes before rolling out. (This is my mother's recipe). In My version I keep everything the same, but I substitute @ 1/4 of the TOTAL flour amount with semolina flour, so @ 3/4 cup white with 1/4 cup semolina. However, be prepared to add more water as semolina sucks it up! Knead thoroughly and allow to rest as above. The semolina makes the dough more chewy or toothsome - and stretchy! So allow it to rest. Good Luck, and MANGIA!!!
Thanks so much for this video. My 103 year old grandmother can't make ravioli anymore! So her 44 year old grandson is going to give it a go, but she made her own pasta and used a marker etc. . . I didn't think I could do it that way for my first time . . so thanks for this video!!! you mention at the end of the video you need to let them dry? I am making them 2 days ahead of time and was going to freeze them right after they are made. . . any help on how to do that correctly?? merryxmas!
There are many videos with pasta dough recipes. Mine is: 1 egg & 1 cup flour per person, 1tbsp olive oil, 2 pinches salt, and a sprinkling of water. Add flour or water as necessary; knead to make an elastic dough that does not stick to your hand when dropped to the table. Let rest 30 minutes before putting through a pasta roller/sheeter. Filling is ricotta cheese, grated Parmesean, egg, parsley, salt, & pepper to taste. It's all very simple & easy. I make ravioli all the time. Enjoy! MANGIA !!!!
MOLTO BENE!!!! , i have purchased a medium ravioli press just like yours with the dimple thing. now my question is, i have at the kitchenaid pasta press. i know that i start at 1 (obviously) but do i go up to 4 or down to 8? i know that 8 will be too thin probably
Eight is a lot of options! Since every company has a different idea of what its settings are, I would suggest making one batch at 4 and one batch at 6, cook them separately, and see which one works best for you. Since two layers have to come together for ravioli, the join has to seal and cook through without separating. Too thick will be too chewy. Start at the thickest setting and move progressively downwards in thinness; you cannot force a dough ball through the thinner settings, so no trying to force a handful of dough through setting 6. The gradual thinning of the dough also helps smooth it and better mixes things like chopped spinach through the dough. Many people are surprised that their first pass may produce holes in the noodle; that is why we work from thick to thinner in steps. MANGIA!!!
The first time I tried these, the dough was "nasty" thick. I noticed on a post that you usually roll your dough out to the number 4. Can I ask what machine you use. I use Atlas and I know it goes very low (or high). When I try to roll out dough enough, it seems like I don't get a great seal on the "rack" Thank you Todd
My Atlas machine goes from 1 (Thick) to 6 or 7 (very thin), so I find '4' works best for me - however - a lot of the 'seal' can be the texture or composition of your dough ... too dry perhaps? Try a 3:1 white flour to semolina mix. An elastic dough where the ball of dough drops from your hand to the counter without sticking to the skin? You can always wet the dough with your finger to ensure a better seal. Be sure to let the mixed dough rest at least 20 minutes before you put it through the rollers. Experiment and Good Luck! MANGIA !!!
This Ravioli Plate vs. the Atlas attachment? Why buy one over the other?
Size of finished ravioli, mostly; also the type of filling preferred. A plate makes 10-12 medium-sized ravs - enough to cover the average dinner plate. Some people prefer dozens of tiny ravs - what the attachment will make. Also, if you like chunks of lobster, shrimp, or fish in your ravs the plate is a much better idea; the filling for the attachment needs a smooth pureed filling. I prefer the plates, myself, but as a teacher I need to show my students other possibilities - including the checkered pin - which makes small-sized but large numbers of ravs quickly. Watch my videos and see which one would be the best choice for you. MANGIA !!!
I would buy it in case and put it away....you might not get it at a good price later on.
God, 12 years later.. still this video is teaching people. What a fun video. Thank you!
John-
First, let me say thank you. Your dedication and passion for italian cuisine has enriched our lives. We've got a ravioli plate and couldnt quite make it work.... until YOUR video. I appreciate your time, effort and understanding of the "uninitiated" italian chef. We were able to take your top-notch advice and perspective and create a wonderful family style italian feast. Coupled with a little (a lot) red wine, a decent pasta maker, good flour, and quality mentorship via RUclips's number one ravioli chef, we were able to achieve ravioli nirvana.
In many ways, the word genius is over used, but please, understand that your patience, your virtue and your simple love of cooking, shines through in such an earnest way. We appreciate your time, your energy, your wisdom and your great dang cooking! Cheers!
Team Jones.
WOW! I am rather humbled by your excellent review of what I consider a simple video of something I learned to do so long ago I can't remember! Please try your hand at making tortellini and cappelletti! Making fresh pasta is addictive! Thank you so much again for your kind words ... and MANGIA !!!
Just picked up a vitantoni ravioli plate (with dimpler) @ a local thrift shop. Thank you for demonstrating how to use it. Fabulous! Thank you, again.
Excellent! Many times you find the plate at a flea market without the 'dimpler'; in truth - it isn't completely necessary to have one, but it does give all your ravioli the same beautiful curve! Thank you! Enjoy! MANGIA!!!
Great video! I am a university culinary instructor and with Covid I have to use videos to show technique, rather than in person. Next Saturday we are making ravs and I am sharing your video with my students! Thank you!
This guy is awesome. Gives you the info you need without rambling on. Loved it! Thanks.
Thank you so much! A picture is worth 1,000 words~! MANGIA !!!
Great video! Very informative...THANK YOU for showing us how to use this tool, I was on track to do it all wrong but not now!!
Love it. Have had the same maker for years but didn’t know how to use it.
Thanks for showing me how to use my ravioli plates! I got a pair of them with metal dimple plates for $2.75 at Goodwill today. So excited to use them!
Lucky you!
@Patty121855
I picked up Williams Sonoma ravioli plate at the Good Will years ago for $3. It makes a mess of ravioli in no time. I also have an Atlas pasta machine to roll out the dough. Although the ravioli attachment for the Atlas looks like fun, it is a lot more expensive than $3!
Thank you! Great explanation. Never too old to learn 🙂
The video was helpful and enjoyable. I bought my ravioli plate 30 some years ago and haven't used it much. Now I have a pasta machine and will use it more often. Homemade are better than store bought!
Aloha and thank your detailed ravioli making technique. My plate just arrived and I was completely lost on how to use it. Ravioli making here I come!
Thanks so much John! I bought the same ravioli press by Vitantonio Mfg Co and could never figure out how to use it correctly. This will be a great help to me and my ravioli helpers on our next ravioli party!!!!!
Ravioli Party? YES! Make some different fillings and share with each other! MANGIA!!!
This was a *really* helpful video, as we were confused by the ravioli plate. Thanks so much for putting this up here!
+Nick Shabazz Yes~! For something that has no moving parts - without an explanation it might be difficult to understand 'WHAT do I DO with this thing?' LOL! Thank you for your comments and please watch the rest of my pasta-making videos. MANGIA !!!
We just had some excellent ravioli thanks (in large part) to your advice. Thanks again :D
Thank you so much John, I found my vintage vitantonio ravioli maker at a garage sale in the original box and didn't know how to use it, you are an excellent teacher.
Great video. We just bought one of these and had no idea how to use it. Also, I admire a man who can cook!
Thank you! Of all my methods - I use the ravioli plate the most often. MANGIA !!!
Great video - I find it much easier to place the plate in the freezer for 10 minutes and then the ravs will come out quite easily. So by having a couple of trays (mine hold 36 ravs) they can be rotated while filling the other.
Awesome tutorial...can't wait to try it!
Great video! You answered all my questions about this method. Thank you Sir!
Excellent video! Going to try to make pumpkin ricotta ravioli today :)
I love the fact that you prepared your work surface with a clean tablecloth...that's a best practice that I'm going to start doing when making pasta. Thanks again :)
Thanks John! I went to a class but needed a refresher - Excellent!
I'm glad you enjoyed my video; RUclips can be a wonderful font of information! MANGIA !!!
Great video. Informative, concise, and well-edited. Thanks!
You are VERY welcome! Who knew what impact a simple 'how-to' video could have? Thank you very much! MANGIA !!!
Great video! Thanks so much!
Really enjoyed your personality and honesty!!
Thank you so much! Enjoy making delicious pasta for your family! MANGIA !!!
excelent video! Had never seen that ravioli plate. Its sooo cool. One question though: if i make a lot of raviolis but only cook half of them, how can i store the other half? fridge? freezer? or must i only make what im going to cook?
Thank you for the video! Can I ask what is the best way to store left over pasta? Can you store uncooked Pasta ( Ravioli) so that you can cook it fresh, or do you have to cook first, & then freeze? Also, I bought the kitchen Aid Ravioli Attachment, but one down side about that way, is that they are very small.. I like the ability to do various sizes, also for me some of the raviolis did not always seal.. I think this way looks easier, & more efficient plus like you said ability to do various sizes & shapes.. Thanks again!
Thanks for your sharing,that's very helpful with me.And I want to ask you a question,besides the filling you share in this video,can we do another kind of filling?if have,pls teach for me how can to do it?
Excellent tutorial...I'm going to try to make pumpkin ricotta ravioli today. I like how you have prepared your work surface with a clean tablecloth...that's a best practice that I'm going to adopt. Thanks again!
Brilliantly done. Thank you for explaining and demonstrating so clearly. You make it look so easy, I'm going to try it!
This was a great video! Thanks for making.
Thanks for sharing this! I've been making ravioli by hand and it's been quite a chore and I was ready to give up and just start filling store bought manicotti and shells! I'm going to get on of these very soon.
Excellent! Remember - you can add chopped spinach to the pasta for green dough, tomato paste for red dough, and puree veggies to add to the filling - endless ways to prepare the little pillows and endless ways to make the filling! Enjoy! I hope you're toddler grows up to be a pasta maker, too! MANGIA!!!
Was so long looking for a video of to use the contraption. Hey thanks.
Omg thank you! My husband bought me a ravioli plate for Christmas and it did not come with instructions. Thank you for showing me how to use it!
Lesley Miller As they say - a picture is worth 1,000 words. Good Luck with your future ravioli! MANGIA!!!
Thank you! I've been wanting to learn forever, and just found a ravioli plate at a flea market yesterday!! So excited to try!
Excellent! If the plate came with the 'dimpler' - great! If it didn't - no matter! Even spoonfuls of filling will stretch the dough into beautiful ravioli! Congratulations on your find- and MANGIA!!!
thank you for demonstrating how to make ravioli....i like this method...you get more filling in each of the ravioli as opposed to the kitchenaid way of doing it....although when you are making as many ravioli as you did in one of your other vids...the only way of doing it would have to be the machine way....
This is a very helpful video. Thanks a lot for sharing it. Just one question... how do you get the dough to come out of the pasta roller machine in a rectangular shape? No matter how we shape the dough it comes out of our machine with oval ends. What's the trick to this?
Great video! I recently bought the same size plate, the medium, and I'm thrilled to see that it is easy to do.
The Medium plate is a good size to work with - remember - ravioli swell up in the cooking process! Ten medium-sized ravioli will cover the average dinner plate. Also remember: fresh pasta should be gently boiled and do not need a vigorous, rolling boil to cook thoroughly. MANGIA !!!
Thank you sooooo much for this informative video ! I got my ravioli maker /press today and could not figure out how to use it, haha. Now I know. Subscribed !
Very good and instructional video. Thanks so much for making and posting it.
poker slob You're very welcome! MANGIA !!!
Just picked up a brand new ravioli press like this today for 95¢! My kids and I are gonna have fun making some ravioli. Thanks for the demo!
Great video! I'm passsionate about my new pasta making hobby. It is so delicious! Thanks for making this look so easy.
It is very easy! A ravioli plate is the fastest way to make consistent ravioli. Good luck with your new (edible) hobby! MANGIA!!!
i bought a plate that looks like the one you are using here...although the one i got has the "dimpler", as you called it, attached to the top and it makes 12 at the time.....i made ravioli with hot sausage, parmesan cheese and eggs.....with red meat sauce.....they came out so good, nothing got wasted....by the way i forgot to subscribe the last time but i am doing it now...thank you for your vids they are very helpful
Thanks for the advice. I asked about chunky filling... you suggested the plates...this is exactly what we've been using the last several years...I just like to mix it up sometimes and try something new and possibly faster/easier... My family made 300 raviolis the other day using two plates and the kitchen aid roller attachment... My mother makes the filling (a meat and spinach mixture)...
Thankyou so much!! I'm going to go get one of these today and I'm so exited. We are a not so well off family, and this is a great way to get veggies in my toddler for cheap. I've been looking forward to making these for like a month. :)
blend veggies into a chunky-ish puree then use in meatloaf, meatballs,soups, stews, etc. the puree makes everything taste better and they'll never know they eating all those good veggies.
Good on you for making your own pasta and ravioli. You're eating better food and living healthier than a lot of people and saving money doing it.
Wow, that was nice, i had never seen those plates before, very practical! I want one of those plates.. thanks for uploading!
Great video. I have a ravioli roller attachment for my pasta machine, but I like this plate you used. Looks much easier and neater. Can you tell me where you bought the plate? And did it come with the plastic piece to tamp down the filling? Thank you.
Great video! Thanks for the video, better than most.
Thank you for the reply. I did see online some pierogi plates and ravioli of course. I can actually buy both. I was thinking that because my wife and I like ravioli and she likes pierogies if we just got the ravioli plate we can use it for both. I don't mind having both those.
Also how big do you think ravioli should be. I see different ravioli plates but not sure if they are the right size. Do you figure ravs to be pretty small? Thank You.
That's wonderful. I want to try this. How do you dry the ravioli after you make them and for how long? Is it OK for them to be at room temperature or do you put them in the fridge?
Great video--thanks for posting! Very helpful in my ravioli journey!
looks great - well done
I just received a ravioli maker, as in your video...thanks for the informative lesson!!!
This is great!!! I wanna sit down at YOUR table. Definitely subscribing!
Great video, thanks for that, explained and shown well, now its time to try it myself
Great video! For some reason it just wasn't clicking for me how to use the mold I ordered until I saw this. Much appreciated!
Thank you, Joe! As they say - a picture is worth 1,000 words and a video presentation is priceless! Have fun making lots of homemade ravioli! MANGIA!!!!
So lovely chef 👨🍳
Thanks for the video. I want to make gluten free ravioli, but don't want to buy a lot of accessories. Now that you've demonstrated the ravioli plate, I feel confident I can make perfect ravioli. Thanks!!
Excellent! Thank you for your comment! A ravioli plate will never wear out! Of all the methods shown in my videos, I still prefer the finished size and ease of making using the ravioli plate. MANGIA!!!
Thank you so much for this, now ill be making my own ravioli for my whole family. No more store bought. Long live homemade
Oh, I'm SO glad I found this video! I got a ravioli plate for Christmas and finally got around to using it and the directions on the box were not entirely clear. You don't even want to know what I was doing with the darn thing, but trust me:I spent way more time freeing the ravioli than anything else. How thin do you roll the dough? What numerical setting on the pasta machine, I mean. Mine was rolled out to 6, I think, which was thin and silky but very very very difficult to work with.
Making my own rav has always been a dream - thanks for the info and inspiration.
Grazie.
you turned me into a ravioli maker about 2 years ago...now i own two rolling pins of different sizes...two plates...the imperia pasta maker and pasta attachments for my kitchen aid mixer and all of them are ok to make ravioli ...it seems it is more a matter of choice...i like the big rolling pin...also i make my filling with chorizo and parmesan cheese ...everyone likes my ravioli around here...thanks for inspiring me
Thank you so much! I couldn't figure out how to use the ravioli plate!
Thank you o much for this video. I bought one of those ravioli metal plate forms in a thrift store but didn't know how to use it. I never would have though to use a rolling pin over it! I assumed you just had to press the top and bottom sections together. i think there are two plates to it, but both are metal, not one metal and one plastic. I think one has little dips in it for the filling.
I will definitely check out your other videos to see how you make your dough and the sheets. Yesterday I bought a Simac Pasta Maker 700 at the same thrift store for 15 dollers. I thought it was the bargain of the century until I read the bad reviews on Amazon. One said it has some kind of black motor oil inside that leaked into th ravioli dough! Another reviewer said that their machine had bits of metal flaking off into the dough. He realized this when he put the dough in his microwave for some reason and it arced electricity! Some reviewers said it started to smoke or shut off their outlet. I probably won't even take it out of the box now, just throw it out.
I love, love, love raviolis and am undaunted about making homemade ones. I had to do a lot of internet searching and reading today to realize that there are TWO kinds of electric pasta makers. One, the extruder type ONLY makes the pasta shapes from pre-made dough. The other kind will mix the dough for you as well as flatten and shape it. I THINK a food processor will make the dough, and now I am thinking about just buying a manual roller to thin and stretch the dough into sheets after I make my own dough in my food processor. Maybe you can tell me how you make your dough sheets. I will check out your other videos to see if you have one on that aspect of ravioli making. Thank you for this upload, now I know at least how to use that little gizmo I bought in the thrift store!
planetizationrising I did the same thing working with the moulds for first time using them, seems like the most logical process. learn something new everyday.
Very helpful, thank you for taking the time to make this.
Nice job. Thanks. I learned a lot.
Great video John, thank you for sharing, can't wait to try this!
Im in culinary school and I have to make ravioli stuffed with onions and braised short ribs! It is going to be so hard man! We have to roll out the pasta with a machine and your method is so much easier/more efficient!
thank you. i ordered this plate over 2 years ago and have yet to use it because i never got around to making pastas. i bought an atlas pasta roller and am now making all kinds of pasta, so i pulled this out and realized i'd forgotten how to use it lol
thanks for your instruction video. there is some leftover bolognese in the fridge and i will be making ravioli for dinner tomorrow.
Once you start making pasta - you'll never stop! Enjoy your pasta roller and ravioli plate! Watch my other videos for making tortellini and cappelletti! MANGIA !!!
Really helpful! Excited to do this. Thanks for the video - very helpful and fun!
And it is so easy to do, Ashley! Using a plate also allows you to do things like put a small shrimp or a piece of lobster in each pillow. MANGIA !!!
Hi Tarotbear, I finally have an afternoon free to try your fabulous recipe. Question? Can I use fine cornmeal instead of semolina flour? Is it the same?
Good question! Cornmeal is corn but semolina is wheat. They do make pasta with corn for gluten-free diets, but I don't know what other powdered additives are needed to replace the gluten in the wheat that holds the pasta together! I would try a very small batch first in case it doesn't work - so as not to waste food. There may be recipes out on the Internet that can help you. Tell us how it comes out! MANGIA !!!
Silly me! Thanks for clarifying.
Hi! I use my ravioli plate for making a spiced pumpkin ravioli, a fresh Maple-Apple bechamel with sauteed baby portabella mushrooms. Its crazy-good and is a nice change from making traditional ravioli fillings!
Excellent video. I was looking for something to help me decide what I needed to buy to make ravioli. I thought of an attachment for my Atlas machine, but this looks perfect without complications. Nicely paced video - good job! :)
Thank you! The machine attachment makes great but smallish ravioli whereas a plate comes in small through jumbo sizes. I recommend a plate labeled 'Medium' or 1 1/2 x 1 1/2 or 2 x 2 inch sized ravs since they do swell while cooking. Check large kitchen stores and on line for plates - tag sales, too! MANGIA !!!
It's look awesome!
I have one question :)
What do you use to dry the pasta? Why is it beter than use regular flour?
'Traditionally' it is dry cornmeal - probably because it 'lifts' the pasta up from the surface and also does not get absorbed by the drying pasta, as regular flour may get absorbed by wet dough. Dusting your pasta with dry flour may cause the pasta to stick together. 'Traditionally' you store/freeze ravioli on sheets of wax paper dusted with cornmeal. MANGIA !!!
Thank you for the great lesson! Looking forward to using my new ravioli plate - it's got to look better than my last attempt :).
Enjoy your new ravioli plate - it's so easy to use! MANGIA !!!
I like your video!
I am waiting for the ravioli plate that I ordered yesterday on internet. I am looking forward to making ravioli. but I am not
sure I can make it great like you.
Thank you! But with the ravioli plate all you need is a good pasta dough and any filling you'd like to try! They will be wonderful! MANGIA !!!
Thanks! I just got a ravioli maker and it didn't have instructions, so now I know how to use it.
You're welcome! Glad to be of help! May you have lots of fun making fresh pasta! MANGIA !!!
Good For You! Make one batch to 'try it out' than have all sorts of fun making mouth-watering ravioli you will be proud to serve EVERYONE! MANGIA !!!
Well done! Perfect little tutorial for my first ravioli-making-experience. Cute little sign off too;) "Mangia!" ...loved it.
Thanks! This was really helpful.
Thank you for the video....I found one at goodwill. I will try to make.
I had 2 wooden plates I inherited from my Nonna when she passed. They were old and reminded me of when she would make ravioli from time to time. I've yet to make them myself but when I moved last year, movers lost 23 boxes so the ravioli plates were gone...so was her gnocchi board which I used very often. So upset I have to buy the boards now to make ravs. I'd have preferred the ones I remembered from being a child. At least now I know how to use them. Thanks for the video instruction!
I have made me one plate out of wood - nice video - you must try deep frying the ravioli on medium heat, with a mixed veggies filling - we do in south africa - very nice
This video is so helpful!! Thank you!!
And it is so easy and fun to do! Try several different methods and choose the one that works best for you! MANGIA !!!
How long should you let them dry before boiling? And how long can I keep them refrigerated before cooking them?
Good question!
@caOsweeet - You are very welcome! Although it seems like a no-brainer, a little visual demonstration of how something works is always a welcome thing. MANGIA!
Excellent video! I just ordered my Marcato 150 and watched a few videos on pasta making (dough) and was wondering do I need to use double 00? Do you have a good pasta dough recipe? Thank you. :)
I use all-purpose white flour; I never have used 00 - which is know is very fine. The 'recipie' is one egg per person, a cup of flour per person, a tablespoon of olive oil, a sprinkle of salt, and about 1/4 to 1/2 cup of water. Knead into a smooth, elastic dough adding flour as needed. When the ball of dough does not stick to your hand when dropped to the counter and all flour is incorporated (no white spots in the dough), it is ready to rest about 30 minutes before rolling out. (This is my mother's recipe).
In My version I keep everything the same, but I substitute @ 1/4 of the TOTAL flour amount with semolina flour, so @ 3/4 cup white with 1/4 cup semolina. However, be prepared to add more water as semolina sucks it up! Knead thoroughly and allow to rest as above.
The semolina makes the dough more chewy or toothsome - and stretchy! So allow it to rest.
Good Luck, and MANGIA!!!
Grazier Mille! Especially for sharing your recipe. :)
Prego! Always willing to help a fellow pasta-maker!
tarotbear
I use a generic pasta recipe from King Arthur-- just egg, flour, and oil, no water. 1 large, 1/2 cup, 1 tsp.
Is that the regular King Arthur flour (great place to visit!) or is it their Pasta Blend?
Just bought a set of ravioli makers, now know how to use it, thank you for your video
Excellent! The holidays are coming - learn to make all sorts of amazing ravioli for your loved ones! MANGIA!
Excellent! May you have many happy hours making ravioli and experimenting with different fillings! MANGIA !!!
Bello ! Grazia tante , Bacione !
I also used a marble rolling pin! 😊 They didn’t fall right out. I had to wiggle them out one by one. Maybe I should’ve used a spray oil?
Thank you for this wonderful video, I heard you can also Bake the ravioli. Take care John
Oldy but a goody, thanks sir 👍
@ily783 Thank you so much for your kind words! Be sure to try again! MANGIA!
Well done my friend! Thanks for posting!
Thanks so much for this video. My 103 year old grandmother can't make ravioli anymore! So her 44 year old grandson is going to give it a go, but she made her own pasta and used a marker etc. . . I didn't think I could do it that way for my first time . . so thanks for this video!!! you mention at the end of the video you need to let them dry? I am making them 2 days ahead of time and was going to freeze them right after they are made. . . any help on how to do that correctly?? merryxmas!
There are many videos with pasta dough recipes. Mine is: 1 egg & 1 cup flour per person, 1tbsp olive oil, 2 pinches salt, and a sprinkling of water. Add flour or water as necessary; knead to make an elastic dough that does not stick to your hand when dropped to the table. Let rest 30 minutes before putting through a pasta roller/sheeter. Filling is ricotta cheese, grated Parmesean, egg, parsley, salt, & pepper to taste. It's all very simple & easy. I make ravioli all the time. Enjoy! MANGIA !!!!
MOLTO BENE!!!! , i have purchased a medium ravioli press just like yours with the dimple thing. now my question is, i have at the kitchenaid pasta press. i know that i start at 1 (obviously) but do i go up to 4 or down to 8? i know that 8 will be too thin probably
Eight is a lot of options! Since every company has a different idea of what its settings are, I would suggest making one batch at 4 and one batch at 6, cook them separately, and see which one works best for you. Since two layers have to come together for ravioli, the join has to seal and cook through without separating. Too thick will be too chewy. Start at the thickest setting and move progressively downwards in thinness; you cannot force a dough ball through the thinner settings, so no trying to force a handful of dough through setting 6. The gradual thinning of the dough also helps smooth it and better mixes things like chopped spinach through the dough. Many people are surprised that their first pass may produce holes in the noodle; that is why we work from thick to thinner in steps. MANGIA!!!
The first time I tried these, the dough was "nasty" thick. I noticed on a post that you usually roll your dough out to the number 4. Can I ask what machine you use. I use Atlas and I know it goes very low (or high). When I try to roll out dough enough, it seems like I don't get a great seal on the "rack"
Thank you
Todd
My Atlas machine goes from 1 (Thick) to 6 or 7 (very thin), so I find '4' works best for me - however - a lot of the 'seal' can be the texture or composition of your dough ... too dry perhaps? Try a 3:1 white flour to semolina mix. An elastic dough where the ball of dough drops from your hand to the counter without sticking to the skin? You can always wet the dough with your finger to ensure a better seal. Be sure to let the mixed dough rest at least 20 minutes before you put it through the rollers. Experiment and Good Luck! MANGIA !!!
I have to admit, I was skeptical, but it was perfect! Can I use my ravioli tray and make little pies?