• Make Your Own Ravioli

    Comments 13 Comments
    1. HerbLady's Avatar
      HerbLady -
      do you have cooking times for both thawed and frozen?

      i assume you make lots and lots of these little pockets of yummy goodness and freeze them. do you put them on a tray and freeze before bagging to prevent sticking? or do you bake and then freeze them so you can throw them in the microwave?

    1. mechelle's Avatar
      mechelle -
      Quote Originally Posted by HerbLady View Post
      Do you have cooking times for both thawed and frozen?

      I assume you make lots and lots of these little pockets of yummy goodness and freeze them. Do you put them on a tray and freeze before bagging to prevent sticking? Or do you bake and then freeze them so you can throw them in the microwave?

      HerbLady,
      I often make my own pastas simply because it is so easy and tastes better than any of the boxed pastas you will find in stores. I've picked up a few tips from different places and people that make it much easier, one being that once you have your pasta, ravioli or whatever type of pasta made place it on a pan/platter dusted with plain corn meal. This prevents the pasta from sticking as well as getting "gummy" when cooking.

      If you want to freeze ravioli's simply do this then place them in the freezer to flash freeze for an hour or so then pop them into labeled bags.
      Hope this helps
    1. mom2boyz's Avatar
      mom2boyz -
      i so want too try this!!
    1. HerbLady's Avatar
      HerbLady -
      thanks mechelle, it helps loads.

      i am lucky enough to have had a noodle maker given to me so extruding the dough will be win. my ravioli form should be here in a week. i can't wait to start fooling around with this in the kitchen.

      butternut squash is in season and can be made into really tasty sauce as well as made into filling.
    1. HerbLady's Avatar
      HerbLady -
      it took me forever to get around to making the ravioli. i was far too busy with the holidays. i gotta say this was super easy.

      i used stone ground whole wheat for the dough and just mushed up a leftover cheese ball with some spinach and poof there was a fast and easy filling.
    1. mamabird's Avatar
      mamabird -
      these look amazing! i gotta know, has anyone successfully substituted gluten-free flour for this? i'd love to try this recipe because right now the cheapest gf ravioli i can find have to be special ordered and cost about $3 per serving.

      Please help!!
    1. HerbLady's Avatar
      HerbLady -
      Quote Originally Posted by mamabird View Post
      These look amazing! I gotta know, has anyone successfully substituted gluten-free flour for this? I'd love to try this recipe because right now the cheapest GF ravioli I can find have to be special ordered and cost about $3 per serving.

      Please help!!
      I found the stone ground wheat needed a little more time than all purpose. I'd just let whatever you use have a bit extra rest time before you start rolling.
    1. JoBook's Avatar
      JoBook -
      those look so good! i was just talking about making some, i think i need to act. also, @mechelle thanks for your advice about freezing!
    1. laurol's Avatar
      laurol -
      i use a ravioli roller to make these. i find it so much faster and easier because i can make several dozen at a time. i got mine from ravioliroller - Ravioli Roller and there is a video on how to use it at Arnco Ravioli Roller and Cookie Cutter Demo Video - YouTube if anyone is interested.

      It is a good investment especially if you make a lot of ravioli and freeze it. I also use it for homemade wonton, cookies, pierogies and more.
    1. Charley711's Avatar
      Charley711 -
      Hi! have you ever used low carb all purpose flour to replace the white flour? I just purchased some and wasn't sure how it would work out.

      Want to make my own to control the carbs Any advice - flour is NOT soy based.
    1. Liss's Avatar
      Liss -
      Quote Originally Posted by Charley711 View Post
      Hi! have you ever used low carb all purpose flour to replace the white flour? I just purchased some and wasn't sure how it would work out. Want to make my own to control the carbs Any advice - flour is NOT soy based.
      No Charley I haven't, but what is your flour made from, we may be able to determine if it'll work/hold together...
    1. Texasgirl's Avatar
      Texasgirl -
      Quote Originally Posted by HerbLady View Post
      I found the stone ground wheat needed a little more time than all purpose. I'd just let whatever you use have a bit extra rest time before you start rolling.
      Yes, I have used gluten free pasta to make ravioli. Find your favorite gluten free pasta recipe, ( I use a variation of a recipes in The Gluten=Free Gourmet cookbooks). Roll it to desired thickness and follow the rest of the recipe.

      Turned out great and no one knew it was gluten free until I told them. They also freeze well.
    1. Catrinayhs's Avatar
      Catrinayhs -
      How about a recipe for mushroom ravioli? Does anyone know of a good one?
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