Ravioli mold round 5 cm, 10 ravioli

Ravioli mold round 5 cm, 10 ravioli

The ravioli mold provides a perfect base for portioning the filling nicely and then cutting out the individual ravioli and pressing them down well, so that the filling remains nicely inside even during cooking. The rolling pin is used to press the ravioli down and finish them off with the pretty serrated pattern of the mold, while the polycarbonate insert makes it easy to remove the pasta. This way you can make 24 ravioli at once in one time, each 5 cm in size.

Ravioli mold - application

Salmon or spinach ricotta ravioli

125 g white flour

125 g durum wheat flour

3 eggs

500 g ricotta

100 g parmesan

500 g spinach

1 egg

Salt, pepper, nutmeg

or

500 g ricotta

250 g smoked salmon

50 g parmesan

Salt, pepper, dill

Knead the flour with the eggs to a smooth, non-sticky dough. This will be especially nice if the eggs are not used directly from the refrigerator. Then mix the ricotta, parmesan, chopped and cooked spinach and spices together. For a delicious salmon filling, chop the fish, mix with ricotta and parmesan and season to taste.

Roll out the pasta dough in smaller portions using a pasta machine. Level 6 of the Atlas 180 pasta machine is best suited for this. Generously flour the ravioli mold and place the first sheet of dough on it. Now press the dough carefully but firmly into the individual depressions with a finger. Then, using two teaspoons or a piping bag, pipe a dab of filling into each well. Using your finger or a paintbrush, spread a little water or egg white on the grooves between the depressions and place the second sheet of dough on top, pressing it down slightly between the dabs of filling.

Dust again enough flour over it and take the rolling pin to the hand. With this, roll vigorously several times over the mold until the mold shimmers out between the ravioli. Pushing down not only presses on and separates the edge, but also spreads the filling a little better. Then lift the transparent frame and quickly turn the ravioli out onto a clean kitchen towel. There they can rest until they are cooked.

You can simply knead in the remaining pasta dough again, if it was a little too dry, add a little water again and you can roll it out again with the pasta machine. A particularly large variety is created when you use different fillings and differently flavored pasta dough. For example, you can create ravioli with wild garlic, beet, tomato or spinach. This is how creatively composed and delicious homemade dishes are created!

Once all the ravioli are cut out, you can flour the mold again and let it stand for a few minutes. The flour absorbs the moisture from the ravioli and can then simply be brushed off. The mold should not be cleaned with water, but the rolling pin as well as the transparent frame may also be rinsed by hand with a little detergent.