Finally – Ravioli

The time is here and I can now try out the new Imperia Raviolamp.  The first part of this process was to make up a dough and filling.  Making pasta dough is found in other locations on this site but for ravioli I used;

• 2 cups of flour
• A inch of salt
• 3 medium eggs
• 1 tsp olive oil
• approximately 2 tbs warm water

I mixed it and rolled it out with my pasta machine

The filling was made with:

• Chopped spinach (about 10 oz)
• 1/4 cup mozzarella cheese
• 1/4 cup Italian Six Cheese
• 1 tbs Mozzarella Cheese
• 1 tbs Romano cheese

After preparing the dough, I started trying out the ravioli maker.  I found out that the dough needed to be rolled to at least a 5 or even 6 (really thin) on the pasta machine.

After cleaning the Raviolamp and drying it  completely, I put on the first layer of dough only to have it stick to the metal.  I learned quickly that there needs to be a slight dusting of flour on the surface first.

After restarting, I laid down the first layer of dough.  The dough needs to be larger than the ravioli molds.  I then used a 2 teaspoon disher to fill the holes in the ravioli and pushed down the fillind into the hole stretching the dough.

Do not overfill the holes or it will squeeze out of the sides.  I then wet the surface of the dough with a very light coating of water and then placed the second layer of dough on top.

I used my larger and more manageable rolling pin to then gently roll the pin over the surface of  the cutting edges.  The dough sealed and then cut so easily.  I was amazed.

When I turned over the ravioli, they came out a one sheet and then I broke them up carefully by hand.  The fastest and easiest I have ever made ravioli.  What a great experience.

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