|Color||White and Silver|
|Package Dimensions||33.02 x 10.92 x 2.79 cm; 386 Grams|
|Item Weight||386 g|
Bellemain Large Ravioli Maker
|Price:||+ $10.65 Delivery|
- MAKE RAVIOLI THAT TASTES LIKE IT CAME STRAIGHT FROM ITALY: Load them up with your favorite fillings: lobster, sausage, mushroom, parmesan... Easily makes 12 fat, delicious raviolis.
- MAGICALLY SEALS EVERY RAVIOLI FOR YOU: The metal cutting frame does all the hard work for you - no need to spend hours pinching raviolis by hand or fussing with egg and water washes.
- EVERYONE WILL BEG TO KNOW YOUR SECRET: But whether you decide to tell them how you managed to create perfectly uniform, 1" square raviolis is entirely up to you. We're not telling.
- WILL COMPLETELY RUIN YOU FOR STORE-BOUGHT RAVIOLI: Your family will never be satisfied with dried out, stale store-bought ravioli again. This is 'next-level' ravioli that will have your family bragging about your cooking to the whole neighborhood. You might want to make extra.
- EVERYTHING YOU NEED TO ASSEMBLE 12 HEAVENLY PILLOWS OF PERFECTION: The hand-washable metal cutting frame and stick-resistant plastic mold are all you need. You're going to love how easy this is going to be.
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pPeople Are Going To Want To Meet Your Italian Grandmother How else is it possible to make such delicious, homemade ravioli What you tell them is your business, but we've got your back. The Bellemain Ravioli Maker makes creating culinary works of art simple enough for the home cook. It's any chefs' secret weapon for perfect, restaurant-quality ravioli. The uniform size and shape means that every ravioli will cook evenly - no more batches with tough, dry undercooked raviolis bumping up against mushy, watery overcooked ones. Excellent Craftsmanship That Lasts Your children will be fighting over who gets the ravioli maker. With one solid-cast, " thick metal cutting frame, you never have to worry about it breaking or bending out of shape. Hand wash it to prevent discoloration. Shhh! Here's The Secret To Never Ripping Or Tearing Your Raviolis The other half of this dynamic duo is the hardworking plastic mold. The textured surface means that batch after batch of perfectly formed raviolis will never stick to the mold, causing you to rip or tear your pasta. Every Edge Is Securely Sealed The most labor-intensive part of the ravioli making process is making sure the edges are sealed. Before the Bellemain Ravioli Maker, this meant precious time wasted pinching edges by hand, or fussing around with gloopy egg washes. Now, with just a quick pass or two with the rolling pin, voila! Your ravioli are firmly sealed. Order Your New Bellemain Ravioli Maker Today And You Can Have The Neighbors Begging To Know What's For Dinner Tomorrow Night
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1. You need to flower the thing like you really mean it. I covered every bit of the metal with semolina flour before each batch. Most of them came out without any hassle, after I tipped the finished batch onto the counter quickly and forcefully. I tried white flour, a combo of white and semolina, and finally just semolina. The straight semolina was easiest and most effective, and that stuff just sinks to the bottom of the pot when you cook the ravioli.
2. On my Atlas machine, setting 6 worked well for me.
3. You shouldn't need to wet the pasta with water or egg whites. Just don't let it dry out before assembling (cover sheets with kitchen towels at all times). I used the recipe from Marcella Hazan's Classic Italian Cooking book - which calls for a Tbs of milk per three eggs, to make it a little stickier.
4. I found they could hold exactly one tablespoon of filling, but towards the end starting using slightly less than that to keep the filling from squishing out to the edges and compromising the seal. I scooped the filling with a tablespoon, then scooped out the tablespoon with a normal spoon right into the mold. It was pretty easy.
I'm docking a star because if you do end up with any sticking, the sharp edges are definitely going to make you want to break something, and it just seems like shoddy workmanship. Then again, the thing is pretty inexpensive. Wish I could give it 4.5 stars...
Some other tips that I learned the hard way... I found that rolling the dough on setting #4 was the correct thickness. Be careful that your dough isn't too dry, or it will break when you press the plastic mold into it. Also, I found that a scant tablespoon of filling was the perfect amount. I happened to have a cookie scoop that was just the right size, which made for quick, easy, and consistent filling.