GotGarlic
Chef Extraordinaire
Thanks for the endorsement. DH was just talking about how much he would like homemade pierogies. I'm going to look into the KA pasta roller.
What Do You Make Your Ravioli With?
- Thread starter Andy M.
- Start date
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If you have answers, please help by responding to the unanswered posts.
Thanks for the endorsement. DH was just talking about how much he would like homemade pierogies. I'm going to look into the KA pasta roller.
OP
OP
Andy M.
Certified Pretend Chef
Amazon has them for $69.
Then there are these: http://www.fantes.com/catalogsearch/result/index/?&is_ajax=1&p=1&q=ravioli
Last edited:
larry_stewart
Master Chef
Lessons learned:
Don't over stuff the ravioli.
1) as you seal them, the filling seats out of the edges, creating a bad seal and ultimately falling apart when boiling.
2) The more filling you put it, the more the ravioli expands as you seal it up. This stretches the dough, making it , sometimes, too thin. This also can make them fall apart when boiling.
Luckily, this time around, I was smart enough to have learned from my mistakes made int he past, so I had no casualties.
Don't over stuff the ravioli.
1) as you seal them, the filling seats out of the edges, creating a bad seal and ultimately falling apart when boiling.
2) The more filling you put it, the more the ravioli expands as you seal it up. This stretches the dough, making it , sometimes, too thin. This also can make them fall apart when boiling.
Luckily, this time around, I was smart enough to have learned from my mistakes made int he past, so I had no casualties.
OP
OP
Andy M.
Certified Pretend Chef
Thank you all for your advice on both equipment and technique. I have some decisions to make.
