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

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.

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ravioli: Method 3

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of