Ravioli Tablet
A concentrate of technology and design
Ravioli Tablet has been designed to offer maximum function with a modern and customised style.
The base is made of solid, food-grade, anodised aluminium and comes in 6 beautiful colours, safe for your health and guaranteed to last.
The removable cutting surface is made of Tritan, which is BPA free, easy to clean and always cuts neatly and precisely.
10 Ravioli 50x50 mm
Sweet or savoury ravioli, vegetarian or meat-filled, baked or fried. Roll out the pasta sheet and prepare the filling - they’ll be ready in minutes thanks to Ravioli Tablet.
The square shape of the ravioli, with their large "dome" of dough is ideal for making perfect first course dishes, to be combined with simple or elaborate sauces.
Always a neat cut
We have developed a special cutting surface that allows the pasta sheet to be cut perfectly, thickly or thinly, while perfectly sealing each raviolo. The result is 10 perfectly cut ravioli, which easily detach from the tablet.
Practical
Thanks to the removable surface that allows for the clean cut, 10 ravioli can be prepared at a time, within minutes and without any hassle, and placed on the tray ready to be cooked.
Health
Ravioli Tablet is entirely made of anodised aluminium alloy, a safety guarantee against the release of any type of harmful residue onto the pasta sheet.
Cleaning
Each individual part of Ravioli Tablet is easy to clean, durable and sturdy.
Stability
The design of the parts is developed specifically to provide stability during cutting and for the ravioli to detach easily.
Speed
The anodised aluminium alloy rolling pin featuring comfortable ball bearings that reduce the amount of effort that the user needs to apply.
Documents
Manual - Ravioli Tablet
MARCATO WARRANTY
Marcato guarantees service for 2 years against manufacturing defects from the date of purchase. The warranty does not cover damage caused by improper use.
Constant research on innovative production materials and techniques allows Marcato to provide a guarantee that protects the health of its consumers.
To receive assistance or information on Marcato products, please go to the dedicated support page.
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Prepare the pasta sheet for the Ravioli
PASTA SHEET INGREDIENTS:
- 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
INGREDIENTS FOR RICOTTA AND SPINACH FILLING
- 500g ricotta
- 500g spinach
- 100g Parmesan cheese
- 1 egg
- salt and peppeer
- Nutmeg
Mix the spinach with the ricotta in a bowl, add the Parmesan, one egg and the seasoning. Blend the filling with a kitchen mixer until you obtain a smooth, finely chopped mixture. The filling should not contain too much liquid. Heavily dust the top surface of the Ravioli Tablet with flour. Place a piece of pasta sheet over the Ravioli shapes, making sure they are all covered.
Press each shape with a finger to make the pasta sheet adhere well to the mould. Use a piping bag or a teaspoon to place the filling inside the ravioli.
Cutting the Ravioli
Place a second pasta sheet over the ravioli you have just stuffed. Use both hands to press all the edges of the Ravioli Tablet and also the centre to seal the two sheets of pasta with the filling in the middle. Dust the top pasta sheet with flour one last time.
Pass the rolling pin to cut the ravioli, holding it firmly with your hands at the ends. Remove the excess dough from the 4 sides.
Lift the cutting "rack" to detach the stuffed ravioli from the base of the Ravioli Tablet.
Quickly turn the “rack” over onto a cloth or worktop. The ravioli will fall, perfectly cut, onto the surface!
