[Wooleybooger]

I saw this being used on one of the cooking shows and decided I needed one. A ravioli maker. Wasn't expensive.

 

[KitchenWench]

Very cool! one of my problems with making ravioli is getting the pasta to seal. I have got to get me one of those!

 

[Wooleybooger]

I haven't tried making ravioli yet but one day when I've nothing else to do I will. With this thing you still need to wet your pasta then cover the ravioli and roll over it to cut out the shapes. Looked fairly easy when I saw it being used.

 

[KitchenWench]

I suspect it seals the ravioli when you roll over the frame. Do you make your own fresh pasta? I found a great recipe for it in my stand mixer. I can't knead much anymore so it's a wonderful help.

 

[Wooleybooger]

Yes I did that once. Lately I've been watching streaming Masterchef Junior and those 8 to 13 yo kids are making pasta. That's also where I saw the pasta maker thing. They wet the filled pasta in the mold, placed the pasta sheet on the the metal thing and ran a rolling pin over it. Sealing and cutting out the raviolis. The plastic piece forms the depression for the filling.

 

[KitchenWench]

I make pasta on a semi regular basis. For some reason running the dough through the sheeter is relaxing. Don't ask me why, I have no idea, it just is...lol

Those kids are incredible! Half the time I want to kill them because they can be obnoxious and the other half I'm blown away by their skills.

 

[Roll_Bones]

Very cool! one of my problems with making ravioli is getting the pasta to seal. I have got to get me one of those!

Water or egg wash brushed around the seal is all you need. You can cut them with a knife or you can use one of these.

I'm not a fan of gadgets. I like to be able to pick up the ravioli and seal it with my fingers. This way I know it will not open in the water. So I use a straight cut. Personally like a pizza wheel if I'm working with homemade pasta dough.

I am also a big fan of using wonton wrappers to make ravioli. Already cut to size (3"x3") and all you have to do is fill and seal.
You can make ravioli any time you want. I keep them in the freezer. I buy them in the grocery store.
The sky is the limit as to what you can fill them with.