A guide to equipment needed to make Ravioli
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At its most basic, the only equipment you will need is a mixing bowl, rolling
pin and a knife or biscuit cutter. However there is additional equipment available which can make
forming the parcels easier.
Manual cutters not only produce evenly sized ravioli, but
some also create a narrower border around the filling which
some people prefer.
Ravioli stamp cutters - These are
the most simple of ravioli cutters which come in a variety of sizes
but usually square or round in shape. They have a sturdy handle and
the cutting edge generally produces a crimped edge.
The dough is rolled out then the stamp is
used to cut out the shapes. A small amount of filling is then placed
in the centre of half the shapes then the remaining pieces are
placed on top and the borders sealed manually.
Individual Ravioli Moulds - These are made of plastic or stainless steel and can also
be used to make Chinese style stuffed dumplings, empanadas etc., and produce
They come in a
range of sizes and are usually round with a hinged centre so the ravioli comes
out in a half moon shape with a narrow crimped border.
You will need to cut out a circle of dough to fit the size
of the mould, place on the mould, add the filling then close the hinged sides which
will fold the circle in half, seal and crimp the edges.
Tray Ravioli Moulds – These come in various sizes including 12, 24 and 36 holed
versions and in various shapes e.g. round, square and triangular. Generally the
end size of the ravioli is around 5cm/2-inches however some are smaller.
A sheet of dough is rolled out
then placed over the mould and depressed into the holes which are
then filled with a filling. Another sheet of dough is then
placed on top and, using a rolling pin, firmly
rolled over which will cut into individual ravioli, usually with a
narrow crimped edge.