Questions tagged [ravioli]

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1answer
37 views

How to Use Ravioli Maker without Press Insert

I have a ravioli maker, the kind that is rectangular and has 12 squares with 1" holes meant to be used with a rolling pin to seal the ravioli. I've never used it and have never made ravioli. I see ...
3
votes
1answer
478 views

Can I make ravioli dough with only all-purpose flour or do I NEED semolina flour?

This is the exact recipe I'm talking about: https://selfproclaimedfoodie.com/butternut-squash-ravioli/ I'm not a very strong cook, I'm only 22 and have very little experience. I've got working with ...
2
votes
1answer
543 views

How do I cook bolognese-filled ravioli from frozen?

I'm planning on following Jamie Olvier's bolognese ravioli recipe, freezing the ravioli and then cooking and serving them the next day. When talking about cooking them, the recipe says: Cook the ...
1
vote
1answer
859 views

How to transport fresh ravioli to office potluck?

I made some fresh ravioli to take into an office potluck. I only have access to a microwave at work to reheat the food. I also don't want my ravioli to stick to each other once cooked. I'm thinking of ...
7
votes
3answers
921 views

Transporting partially finished ravioli

In a couple of weeks I am catering a private dinner for a work relation. I will be prepping everything in my home kitchen and finishing off in their kitchen, meaning I want to get every dish as close ...
5
votes
1answer
343 views

Ravioli filling to edge ratio

I made ravioli for the first time the other day. I used a mix of eggs and water to brush the eggroll wrappers I was using. I was fairly paranoid about my ravioli opening up during boiling, and as a ...
10
votes
5answers
15k views

Do I need to cook the meat filling before stuffing ravioli?

I been making ravioli this past week (3 types, butternut squash, various fungi, and spinach for those interested). Now I'm onto the meat. Its a pork, beef, and veal mixture. My question is, do I ...
12
votes
6answers
16k views

How do I stop homemade Ravioli from going soggy? (storage issue)

Last week I made some Pumpkin Ravioli. The filling was a bit moist, but nothing excessive. The problem is, that obviously, I don't want to be stuffing ravioli immediately before they go into the pot....