Ravioli success! I finally got out my pasta maker plus the roller that I had never used.

M

Marg CDN

Well-known member
I used the machine to mix the dough and rolled it out until I could almost see through it. That little hummer really does a job.

I used egg wash to seal the edges (as I had with the lasagne sheets) and it would have taken a crowbar to pry these suckers apart.

It all worked so perfectly. Although it was a lot more work, the end product was definitely worth it. So thanks all...thin....was the trick.

 
Well done Marg, lot of work b ut always worth it. I've frozen some dough...do you

think it will be as good some 9 months later...forgot I had this in the freezer till you reminded me now.

 
My mom gave me a Ron Popeil machine many years ago. So that was the one that

mixed it. I had kept it in the Caribbean and the heat plus travel, cracked it a bit. Not enough to alter its abilities but I'd like to find a nontoxic glue to fix it.

The roller was an Imperio. Ya know, the standard hand crank machine. It worked just fine. Don't like the way these things clean though...or don't clean.

 
Do you fill your ravioli's with Ricotta? Here are a few suggestions:

Fill them with chicken & vegetables, or just vegetables such as: zuchini, red & yellow bell pepper, onions with maybe some cheese.

This is how I fill mine away from the meat & cheese: chicken cut into mini cubes-red & yellow bell pepper, diced- onions diced- zucchini diced and spincach shredded then diced. I saute them in olive oil until desired brown. Put in bowl, add seasonings (italian) then add a cheese mix well add to ravioli

 
I still have my Ron Popeil Pasta Maker and I highly reccomend it!!!

Never did the Chocolate pasta that they showed on the info mercial though....How would you sauce it?? with Creme Anglaise????

Those Ron Popeil gadgets take a licking and keep on ticking...Still love my Showtime Rotisserie too!! when I clean out my Mom and Dads house, bet I find the Veg-O Matic too!! Dad said it was the best french fry cutter ever.....

 
We are rather stuck on filling with squash & serving with sage brown butter. I have the biggest sag

leaves this year. ANd the bugs have left them alone.

I sweat shallots, add cooked squash and a little heavy cream and nutmeg. We love it.

I have a large can of fresh crab claw meat that has to be eaten by mid-Sept. I plan to use it for the next round, but not until I have researched the filling carefully. I love eating it this way in a restaurant, but haven't yet tried it, by me.

 
I just bought that from a friend who moved back to Toronto, but

I am unsure about using the pasta recipe in the instruction book that came with it - it calls for a lot of water if I recall - can't find the book right now. What pasta recipe do you use in yours?

 
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