|Divide your dough into 2 parts. Take one part of the dough and roll out almost as thin as thick paper (about 1/16″) to approximately the size of 18″ x 24″.
TIPS FOR STARTERS! Work with 1/4 of dough to start. It is much better to roll out your parts of dough separately, filling and cutting your ravioli as you go. Keep balance of dough covered with plastic wrap. Don’t allow it to dry out. Generously flour board and top of filled dough, this will make cutting easier for the roller. Remember to PRESS FIRMLY! Use slow and steady, even pressure.
FILLING AND SEALER
Place dough on perfectly level and smooth board or table. Lightly flour surface of table and top of dough. Fold dough in half to form about 9″ x 24″ to find the center. Open flat and spread 1/2 of the filling mixture on half of the dough, covering from center fold to almost 3 edges of the dough, leaving about 1/8″ all around 3 edges for sealing. Puree fillings for best results. On the other half of dough, brush evenly with beaten egg, the whole surface for sealing, right to the edges.
LIFT HALF OF DOUGH
Lift up the egg-brushed half of dough, with BOTH hands, and cover filling part evenly, stretching dough to meet the 3 edges. Press with fingers the 3 edges in order to seal.
Sprinkle flour all over dough, especially on 3 edges. Pat lightly the entire surface to release any air pockets. Keep the folded edge straight for rolling guide. Make sure to sprinkle flour under your dough so that it will not stick when rolling and cutting ravioli.
ROLL OUT RAVIOLI
Place your arnco®RAVIOLI ROLLER at the 9″ edge. Always place first wheel of the roller at the folded edge, never at sealed edge, in order to guide your cutting. Make sure the first wheel cutter isOFF the folded edge, as it is a natural sealed edge and requires no cutting. Now start pressing heavily and evenly on roller handles, and roll slowly the entire length of dough, to form, seal and cut 6 to 7 dozen delicious ravioli.
REPEAT UNTIL DONE
Repeat the same procedure for 2nd part of your dough and filling, producing approximately 150 Ravioli.Cook whatever quantity you need for your meal and freeze the remainder. (12 to 15 Ravioli per person.)
|TO FREEZE RAVIOLI
Place in small cardboard box or container, separating each layer with waxed paper. Make sure when placing ravioli in container that they do not lay on each other, otherwise the freshly made dough could stick together.Place your ravioli in the freezer overnight. Once they are frozen, you can then put them into baggies or containers for individual portions.