This past Saturday, was our annual ravioli making day, we started at noon and by 4:30, we had finished with a grand total of over 400 ravioli’s, not bad huh? There were 5 of us, and after we figured out who was going to do what job, we grabbed our aprons and got going!
I love the convenience of making the pasta dough in a food processor, when you’re making so many batches, it really goes fast, and every batch comes out perfect! In a matter of seconds it all comes together!
As we made the batches of dough, we would wrap them up so they wouldn’t dry out.
Ahhhh, The convenience of a pasta machine! I remember back in the day when I would roll the dough out all by hand, lot’s of work, and very time consuming! Besides, a pasta machine does a way better job! The dough comes out perfect.After you figure out your first batch, it goes pretty fast, because you’ll know what numbers you’ll be doing your cranking on.
Back in my younger days, I never used these ravioli forms. I would make mine all by hand, each one having their own individual “look”. But not anymore! I like this so much better!
Back in my younger days, I never used these ravioli forms. I would make mine all by hand, each one having their own individual “look”. But not anymore! I like this so much better!Just make sure you flour the forms really good. See those zig zags? You have to make sure that you rub the flour into all those grooves, or you won’t be able to flip the ravioli’s out.
So here the rolled out dough is placed on the floured form, and into each indention you place your filling. Here we used a mixture of meat, cheese and spinach, a wonderful recipe from my Daughter- in laws Nana.
Same thing here, only this time we used a mixture of ricotta cheese, grated romano, fresh chopped parsley, salt and pepper.
Now top your filling with another sheet of dough, and take a little rolling pin and roll over those zig zags, doing this is, will actually cut your dough. When that’s all finished, start at a corner and pull up a little, turn the form over, and they all should pop out! Remember, flour is your friend, you don’t want them to stick!
When they come out, they look like this, now just brush off the excess flour.
Close up….Aren’t they pretty? See how the ravioli form cuts them so perfect?
We first freeze them individually on cookie sheets, and then when they’re frozen, we bag them all up. This was when we were only half way through!
So here the rolled out dough is placed on the floured form, and into each indention you place your filling. Here we used a mixture of meat, cheese and spinach, a wonderful recipe from my Daughter- in laws Nana. Same thing here, only this time we used a mixture of ricotta cheese, grated romano, fresh chopped parsley, salt and pepper. Now top your filling with another sheet of dough, and take a little rolling pin and roll over those zig zags, doing this is, will actually cut your dough. When that’s all finished, start at a corner and pull up a little, turn the form over, and they all should pop out! Remember, flour is your friend, you don’t want them to stick! When they come out, they look like this, now just brush off the excess flour. Close up….Aren’t they pretty? See how the ravioli form cuts them so perfect? We first freeze them individually on cookie sheets, and then when they’re frozen, we bag them all up. This was when we were only half way through!If you never made homemade ravioli’s, I would highly recommend you give it a try.
Not only do they taste outstanding, they’re so much fun to make with your family.
Thanks to, Vanessa, Christa, Evelyn, Michele, and (Lena, for your wonderful recipe!)
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
