Formen für rechteckige Ravioli mit Zickzackrändern. Mit einer Seite von 45 mm oder 60 mm erhältlich.
Formen mit Blumenmuster
Runde Ravioliformen mit abgerundeten Rändern in Form einer „Blume“. Erhältlich mit einem Durchmesser von 50 mm.
Formen für runde Ravioli mit Zickzackrändern. Erhältlich mit einem Durchmesser von 38 oder 65 mm.
Runde Formen mit rundem Schnitt
Formen für runde Ravioli mit glatten Rändern. Erhältlich mit einem Durchmesser von 38 oder 50 mm.
Prepare the pasta sheet for the ravioli
- 250g soft-wheat “00” flour
- 250g durum wheat flour (semolina)
- 5 whole eggs and water up to a total of 250g
Pour the flour into a bowl, then the eggs and water in the middle. Beat the eggs and water with a fork and mix thoroughly with the flour. Do not add salt! Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Set the adjustment knob on the Atlas 150 pasta machine to number 0, so that the two smooth rollers are fully open. Feed a ball of dough through the rollers and turn the crank clockwise. Lightly dust both sides of the pasta sheet with flour and fold it in half.
Feed the pasta sheet through the smooth rollers again, for 5-6 times until the pasta sheet is long and regular in shape. Cut the pasta sheet in two and dust each piece lightly with flour on both sides. Set the adjustment knob to 1 and pass the pasta sheet through just once; then, set the adjustment knob to 2 and pass the pasta sheet through once more; then, set the adjustment knob to 3, and so on until you reach level 6. Cut the pasta sheet crosswise in pieces of about 25 cm.
Prepare the filling for the ravioli
INGREDIENTS FOR BOLOGNESE FILLING
- 100g pork loin
- 100g mortadella
- 100g cured ham
- 50g Parmesan cheese
- 1 egg
- Salt and pepper
Liquidise or finely mince the pork loin, previously cooked in the oven, the mortadella and the cured ham. Mix the minced meat, the Parmesan cheese and the whole egg in a bowl, adding the nutmeg, salt and pepper. The filling must be smooth and must not contain too much liquid.
Cutting the ravioli
Flour the work surface with Dispenser and roll out a first piece of dough on the table. Place small amounts of filling at the centre of the sheet, at least 5 centimetres from each other.
Place a second sheet and apply a uniform pressure with your hands around the filling, so as to make the two sheets stick together. Place the chosen cutter at the centre of the ravioli, on the filling, and press to cut the sheet.
- Mix soft-wheat and durum wheat flour for tastier pasta;
- do not use cold eggs straight out of the refrigerator;
- preserve the home-made dried pasta for no more than 1 month;
- you can freeze freshly cut pasta, but always consume it within 1 month;
- Do not add salt to homemade pasta dough. In Italy we add salt to the boiling water!
Care and maintenance
Only a few precautions are required for the Cutters to last a long time.
Ravioli stamps are not water safe, do not put them in the dishwasher!
To clean the ravioli cutters simply use a brush or a cloth. The wooden handles can be cleaned and treated with special products containing natural wax for fine wood.