I've prob had this for over a decade, forgot I Even owned it, and have never used it. Wondering if anyone has ever used one of these for making ravioli. Feels like it's cast iron. I guess you use a rolling pin over the top to make the final cuttings? Do you oil it at all prior to laying down the first pasta sheet, or flour it?
by cgb1234
7 Comments
It’s a great tool but if the dough is not ready it will get stuck down and will be a total disaster. The dough must be elastic enough when you roll it. You should sprinkle a bit of flour before laying out the dough
I had one of those. Hated it. Getting the amount of filling right is challenging.
Just folding and cutting dough is much easier for me
I got a plastic one… and I never use it. It’s faster to cut it with a simple pizza cutter.
Yes. Every Thanksgiving we make about 300 for the holidays. Mom is piemontese so the filling is actually agnolotti filling. Pork, veal, savoy cabbage not ricotta
I have one of these and use it. Mine is aluminum, and as mentioned elsewhere, the dough needs to be perfect (I mean, it should be, anyway, lol), and the press should have a dusting of flour. It looks as though yours is missing the top, as the press has two parts. But it makes really nice ravioli
I have one very similar to this. Most important thing is to not overfill and to make sure your dough is the right temperature, thickness and elasticity. Otherwise they’re pretty great.
Seems a bit unnecessary to be cast iron since it isn’t going near any heat. Is it really heavy or just kind of heavy because it might just be cast aluminium