KitchenAid Ravioli maker isn't all that good

[Silversage]

I have the complete set of KitchenAid pasta tools, including the cutters, ravioli, and the extruder. For the most part they work well.

The key to the ravioli maker is to realize that is makes very small ravioli. You have to feed the filling in small doses and very slowly. I don't use it often, because I perfer larger ravioli. I typically use something similar to, but not exactly like the one Medtran posted above.

The extruders that I have are 40 years old, and plastic. They can be a bit wonky. I understand that there are newer ones available in metal that work better.

I have made uovo in raviolo several times, and it always impresses. You must do that by hand, because of the size.

 

[dragnlaw]

I looked up uovo wondering if that actually meant the ravioli with the egg, but all I came up with was a restaurant here in Toronto that specializes in Italian made pasta's!

 

[medtran49]

I looked up uovo wondering if that actually meant the ravioli with the egg, but all I came up with was a restaurant here in Toronto that specializes in Italian made pasta's!

It means egg in Italian, AKA egg in raviolo. When they are that big, they are called raviolo, not ravioli.

 

[Andy M.]

This seems fairly straight forward.

 

[dragnlaw]

@medtran49 yes, I knew it meant eggs, I just wondered if it was a 'double use' name.

 

[taxlady]

Have any of you tried to make them without these tools just using a wheel to cut them apart?

Yup, that's the only way I have made them. If I had wanted to make a lot of ravioli or at least make it often, I would have probably started looking into the specialty tools. But, I didn't want to make ravioli very often.

 

[dragnlaw]

For a while I was making pasta quite regularly plus I had gotten the extra tools at the same time as the pasta roller. But I have done it by hand. I just found the molds helped to keep the sizes and the amount of fillings more even.
I also found getting the air out was difficult no mater with a mold or flat on the table by hand. Still tricky, with a few words thrown in for good measure.

 

[medtran49]

Use a small scoop for the filling. It keeps the amounts pretty much the same, and also speeds up the process. I have several, 1 just over a tablespoon, 1 about 1.5 tablespoons, 1 about 2 tablespoons, then jumps to about 1/8 cup to 1/4 cup for meatballs.

I use them when making potstickers and steamed dumplings as well.

 

[CharlieD]

This seems fairly straight forward.

As my mothers used to say not for my stretched nerves. This seems to be extremely inefficient.

 

[medtran49]

As my mothers used to say not for my stretched nerves. This seems to be extremely inefficient.

She's just being "pretty" about making them. Huge waste of rolled out pasta dough. I use a scoop with a lever, so no digging out the filling from the spoon. I do cup my hands around the dough to make sure there is no air, but it is in no way that much of a production. If I feel like digging through the drawer with all the tools, cookie cutters, etc., I might use the wheel. Otherwise, I'll use a knife or grab the round or square cookie cutter set and use the appropriate size for the ravioli.