Is 1/16 to 1/8 inch too thick for ravioli?

[BAPyessir6]

Got like 100 ravioli made and frozen for funsies the past few days. They're delicious!

(Traditional dough, not traditional (sacrilege!) filling. If anyone's interested in CRITICIZING ME this is the filling I used: equal parts drained ricotta and drained, (blended) cottage cheese, a bit of drained yogurt as I wanted to use it up, garlic, black pepper, Parmesan, dash bread crumb, fresh basil and parsley.)

But only after rolling and filling the beauties, did I wonder if I rolled them too thick. I measured the dough and it's just short of 1/8 in. For future reference, is this too thick?

On a side note, they boiled up beautifully. No bursting even gently simmering the ones that cracked the most. Wonderful paired with a homemade pasatta. I say. . .success!

Here they be!

On another note, I did end up buying the ravioli press everyone said worked horrible, and it actually was kinda okay for me. I dunno what I did wrong (right?)

 

[Andy M.]

It's great they turned out so good on a first try.
I think you could go thinner on the dough.
As far as criticism, On a personal basis only. I dislike yogurt, cottage and ricotta cheeses so It's a non-starter for me.

That said, the only opinions that matter are yours and those of people you feed them to.

 

[Jade Emperor]

That said, the only opinions that matter are yours and those of people you feed them to.

^ this
Personally I would go thinner. When I made my Osso Bucco ravioli the other day (see Today’s Menu) I took my rollers to setting 6, which is about as thin as I am comfortable going for the dough.
With ravioli, it won’t break open when you cook it as long as you have taken care in making it. You never need a whole lot of filling - over filling it is the most common reason ravioli burst in the boiling water. The other reason they will break open is because you haven’t properly sealed them with egg wash around the sides and perhaps your cutting stamp isn’t of sufficient quality to ensure correct, accurate seal.
But yours look pretty good, @BAPyessir6

 

[dragnlaw]

Absolutely - they look fantastic. I too would make them a bit thinner, but I think that also depends on your dough. If it is too soft that thickness is probably perfect.
I'm a fan of ricotta like that - never tried with cottage cheese, I would have used one or the other but not both. Also the bread crumbs IMHO were probably only necessary because of the yogurt. You have enough cheeses already so perhaps use the yogurt to serve.

Maybe I misunderstood the others but to my way of thinking that is not a "press" as in the attachment to a mixer, but a mold which works just fine. But then again I guess I'm prejudice as that is what I use. LOL

 

[Aunt Bea]

They look amazing!

I suppose that the thickness of the dough originally depended on how tight your budget was and how many children you had to feed.

My preference would be thin, almost translucent.

 

[CharlieD]

1/16 is definitely perfect thickness. 1/8 might a bit too sick. Filling is strictly personal, no criticism here.

 

[dcSaute]

I'm all down with the cheese filling(s) . . .
any filling, , , for that matter . . .

as it cooks/boils, , , pasta does become thicker / 'swells up'
so a 1/8 in = 0.125 inch = 3+smidge mm will become thicker than "optimum" - keeping in mind that 'optimum' is a very subjective thing....
being fond of pasta - a thicker 'more robust' fettuccine, vs the linguine cut, works for me in most cases.

same with round pasta - DW prefers "angel hair" - I'm more better good with "full strength spaghetti." but, I'm really fond of DW, so . . . we often go to the angel hair . . .

 

[Aunt Bea]

Years ago, Amy Dacyczyn of the Tightwad Gazette did an article on homemade ravioli that used a slice of leftover pizza, buzzed in the food processor, as the main filling ingredient.

I’ve never tried it because there is no such thing as leftover pizza at my house.