Top positive review
19 people found this helpful
Good Price, fast delivery and with perseverance a good product giving a swift way to make ravioli
on 9 January 2015
I had a few reservations about ordering this after reading some of the reviews, but it wasn't that expensive and I thought I'd give it a try. Using ravioli stampers or cutters works well, but it is relatively slow if you are making a lot of ravioli. By my third use of this kit, I had become a seasoned (and speedy) ravioli maker! Thereafter it is almost second nature and it does work well, so do persevere.
The main adverse comment refers to the pasta sticking to the metal and it certainly does. I thought applying a light spray of cooking oil would help - in fact it made it far worse.
I now shake liberal quantities of course cornmeal over the metal, ensuring that some remains on the ledges next to the cutting edges and that there is a good sprinkling of the cornmeal on the surface you are working on (remember the bottom of the ravioli will touch the surface as you fill it). You cannot (within reason) use too much cornmeal. The first improvement you find is that when you place the pasta sheet on top and use the mould to make the indentations, the pasta moves evenly into shape easily, with no tearing. Then fill with appropriate filling, brush the exposed pasta with egg wash as usual (I use one egg yolk to 4 tablespoons water, well mixed) lay the top pasta sheet on top, roll gently at first and then pretty firmly until you see the 'teeth' of the metal coming through. When it looks even with all 'teeth' showing, lift the whole device to about 45 degrees, give the bottom a very sharp tap on the work surface and invert the whole gently, over a lightly cornmeal sprinkled surface and the pasta ravioli will gently fall out onto the surface. You may need to gently assist one or two pieces but mostly it will fall, totally undamaged.
Incidently my dough recipe is 250g Strong Bread Flour, 2 large eggs, 3 egg yolks, 1/4 tsp fine sea salt, 1 tablespoon olive oil, 1 tablespoon of water (saffron flavoured by choice). Mix well or use machine with dough hook. Nead, roll into a ball, wrap in cling film or similar to rest for at least half an hour (doesn't have to be in fridge unless it's remarkably hot in kitchen) then roll or push through pasta machine as usual. I also use course cornmeal rather than flour to assist the dough going through the rollers. If I am freezing the ravioli for future use, (ensuring that the filling is suitable for freezing and not been previously frozen), I cook it for about three minutes in boiling water, refresh it in very cold water, dry as much as possible and freeze in suitable containers. Works well on defrosting and enables you to prepare meals in advance. Have fun and enjoy the results.