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11 votes
Accepted

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

Pasta can be made from many types of flour. Often, this is predicated on style of pasta or the dish. 100% AP flour will be just fine for your ravioli. I use it often when making fresh pasta. ...
  • 67.7k
8 votes

Transporting partially finished ravioli

I've done option 3 for a christmas dinner party, even with the egg-yolk trick. In one night I learned both that it can be done, and also that it can be a complete disaster. I made three large pieces ...
  • 352
4 votes

Transporting partially finished ravioli

Ravioli and all fresh pasta for that matter work really well frozen. you just need to keep an eye on the cooking time as it will obviously be different. when i go to Vialeggio i always fill up of ...
  • 81
4 votes

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

This is an old thread, but I am researching ravioli, and came across it... My mother was Russian, and I grew up eating the Russian version of ravioli, Pielmeini (peel-uh-main-ee) and the hamburger was ...
3 votes

Should I start timer immediately after adding pasta to boiling water?

The problem arises from you not using enough water. Traditionally, pasta is cooked in a very large pot with lots of water, I believe I have seen directions for a minimum ratio of 1:10 (a liter of ...
  • 129k
3 votes
Accepted

Should I start timer immediately after adding pasta to boiling water?

You should start it as soon as you dump the pasta in the pot. I personally also turn off the heat at the same time, as you don't need your water to be boiling to cook pasta. Anything over 180 degrees ...
  • 754
3 votes
Accepted

Can fermented products (yoghurt, creme fraiche etc) be added to a ravioli filling?

There is no reason not to do it in the sense of the food police arresting you or your oven exploding. But still, many people prefer not to do it (and some of them may feel that this gives them the ...
  • 129k
2 votes

Can fermented products (yoghurt, creme fraiche etc) be added to a ravioli filling?

Sure...why not? There is not a scientific reason to not include them. They may not be traditional fillings, but there is no reason they could not work. Kimchi ravioli could be interesting, for ...
  • 67.7k
2 votes

Do I need to let ravioli made with fresh dough dry?

Counter-question: Do you think it’s a safe practice to let a filling that may contain raw meat or dairy hang around at room temperature or possibly even warmer for hours? So no, you shouldn’t let ...
  • 55.3k
2 votes
Accepted

How to transport fresh ravioli to office potluck?

I take the question to mean how you can best preserve the fresh-made texture with microwaving? I would make, cool and store ravioli in single layers on parchment/waxpaper in a container for transport....
  • 5,332
1 vote

Should I start timer immediately after adding pasta to boiling water?

I would make a distinction between dried and fresh ravioli since they need to be cooked in a different way. Dried ravioli: I would bring the water (ideally quite a large amount) to a rolling boil and ...
  • 209
1 vote

Should I start timer immediately after adding pasta to boiling water?

I don't think it's a silly question, I have wondered it myself. I find I have results closer to the time indicated on the box if I wait until the water is boiling again before starting the timer.
  • 5,956
1 vote

How to Use Ravioli Maker without Press Insert

Just push down gently with your thumbs; you want an impression that's about 1cm deep. There is no way to ensure uniformity if you have lost the insert. You can just buy a replacement ravioli maker, ...
  • 50.5k
1 vote
Accepted

How do I cook bolognese-filled ravioli from frozen?

The recipe does say to cook them in the sauce if frozen, but I think it is more a suggestion about another method you could use to cook the ravioli. You could definitely still just boil the frozen ...
  • 1,038
1 vote

Transporting partially finished ravioli

Option 3 cooked 3/4 of the way is your best bet. When you drain the ravioli, coat with your oil of choice so they don't stick together. I would choose olive oil. Then when onsite you can Blanche them ...
  • 6,237
1 vote

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

My dad immigrated to America from Italy, along with the rest of his famiglia in the 1920s. Ravioli meat mixture was never cooked beforehand. Mixture was raw, lean ground beef, egg, bread crumbs, ...

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