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Old 10-16-2015, 12:31 PM   #11
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Quote:
Originally Posted by Josie1945 View Post
I have the same tools that Larry
has a small one and a large one.
They work great. I make my own
dough sheets.

Josie
I too have them. Have used the large one for raviolis and also to make a grilled cheese sandwich for a grandchild. He thought it was so special he too it home so his mother could make grilled cheese like that also.
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Old 10-16-2015, 12:39 PM   #12
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I have had good luck freezing pierogi and ravioli. Years ago I used a small shirt box from a department store and placed the ravioli on waxed paper two deep, put the cover on the box and put it into a plastic bag with a twist tie. These Days I would use the large stryrofoam trays that meat, fruit and baked goods come on from the grocery store, still two deep with a layer of waxed paper and finally the plastic bag. The real trick IMO is to use the ravioli within a month and take it right from the freezer to the pan of boiling water.

The best thing to do is get a team together to make them, use half to feed them and send them home with the rest!
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Old 10-16-2015, 01:25 PM   #13
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I was recently given the KA ravioli maker that Medtran mentioned, but haven't used it yet. Hopefully I'll get to it this weekend and give a full report.

..
Actually, it's not the ravioli maker for the KA. It's the one that goes to our hand-cranked stainless steel Italian pasta machine that we got a couple of years before we got the KA.
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Old 10-16-2015, 04:31 PM   #14
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The tedious part for me is making the pasta sheets, so I make those and freeze them. When I decide to make ravioli, I pull out a couple sheets , make the filling and then the sheets are thawed and ready to use. Parchment paper between sheets and into an airtight container they just fit into.
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Old 10-16-2015, 04:37 PM   #15
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I use a can of Chef Boyardee and a can opener for my ravioli...
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Old 10-16-2015, 05:07 PM   #16
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Originally Posted by Dawgluver View Post
I use a can of Chef Boyardee and a can opener for my ravioli...
...not since I was a kid.
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Old 10-16-2015, 05:16 PM   #17
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What Do You Make Your Ravioli With?

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...not since I was a kid.

Might be a result of many years eating in school cafeterias for me. One of the highlights of the week!
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Old 10-16-2015, 06:00 PM   #18
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This is project is now mushrooming. How can I make ravioli of I don't have a means to make sheets of pasta?!

Does anyone use the Kitchen Aid pasta roller attachment and is it any good?
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Old 10-16-2015, 06:18 PM   #19
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This is project is now mushrooming. How can I make ravioli of I don't have a means to make sheets of pasta?!

Does anyone use the Kitchen Aid pasta roller attachment and is it any good?
We have the dies and the extruder stuff for the KA. Didn't buy the actual rolller, but i have seen it in use and it looks like it acts just like our hand cranked one, just with a motor. Ours works great. The first time you run it thru, fold it back onto itself in thirds, stretching to make the layers more or less match. Then run it thru on the first setting again. This should make it into more or less a rectangle. Do it again if you don't get a good shape the first time. Don't be afraid of flour, you DO NOT want it to stick to the rollers.
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Old 10-16-2015, 06:50 PM   #20
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Andy,

I have th KA rollers and I really like them.

Several years ago I took a pasta class at a local shop. They had several different appliances for us th work with, manual, electric, and KA. The KA was at least as good as all the other options. It's what prompted me to buy mine.

I would make the same choice again.
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