Ravioli: Method 3

Name: Ravioli: Method 3
Cuisine: Italian
Ingredients: Roll out two equal-sized rectangular sheets of sfoglia that are slightly larger than the ravioli tray.; Unroll the sfoglia over the tray, pressing down with the handles or edge of the rolling pin until the two layers of sfoglia adhere and separate ravioli are formed.; Put 1 layer of sfoglia in the tray and press gently until the sfoglia takes the form of the tray.; Roll the second sheet of sfoglia around your rolling pin.; Distribute little balls of ripieno (about ½ teaspoon/slightly more than 1 g each) into each compartment.

Preparation info

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

This method requires ravioli trays (raviolatrici), a relatively recent invention meant to give the pasta their shapes. These are inexpensive metal trays, not unlike shallow ice trays except that they have 36 separate compartments. This method yields perfectly formed, identical ravioli, but the process is slow and fussy. You can try a shallow ice tray if you don’t have a ravioli tray, but I do not guarantee classic results.