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Homemade Ravioli

CindyJ | Nov 30, 200907:03 AM

I don't know whether to post this question in Cookware or here, but I'll start here.

A few times a year I find myself wanting to create special fillings for homemade ravioli. I don't have a pasta machine, so I'm once again debating my options: (1) buy a hand-cranked pasta machine, (2) use wonton wrappers for the dough, or (3) just forget about it.

I need some help sorting through the options. Regarding Option 1 -- I've made fresh pasta in the past using an attachment I bought years ago for an old Cuisinart food processor. It was an extruder-type attachment, not made for rolling pasta dough for things like ravioli, and I've got to say, I never did like the end result. The pasta never turned out al dente, no matter how briefly I cooked it. So now I'm wondering, if I buy a hand-cranked pasta machine, can I expect a better finished product if I make ravioli? Is there a particular dough recipe that is better suited for ravioli? And (the "Cookware" question) if I do decide to buy one, which machine should I buy?

Regarding Option 2, using wonton wrappers -- I just need to hear some opinions about this. Are they adaptable for this use? Are they thin enough? Do they make good ravioli?

Finally, are there any other options I haven't thought of for making my own ravioli? Thanks.

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