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Product Help | KitchenAid

Tips for Making Ravioli with Ravioli Attachment

Tips for Making Ravioli with the KitchenAid Ravioli Maker

Dough consistency

Good pasta dough is firm and leathery to touch, but also pliable.  It should not stick to your fingers or crumble and fall apart.

Many factors, such as humidity, the brand of flour used, and the size of eggs, may affect dough consistency. To test for correct dough consistency, pinch a small amount of dough together after mixing with the flat beater. If the dough stays together without sticking to your fingers, it should work well.

• If the dough seems too dry, add a small amount of water to reach the correct dough consistency. Repeat the folding and kneading processes.
• If the dough seems too wet, add a small amount of flour to reach the correct dough consistency. Repeat the folding and kneading processes. 

Preparing pasta sheets with the roller attachment

  • For best results, the Pasta Roller attachment should be used for preparing pasta sheets. 
    • A roller setting of 4 or 5 on the Pasta Roller is recommended.
    • If rolled thinner, the Ravioli pockets may tear when filled.
  • Width:  Pasta sheets should be the full width of the Ravioli maker (also full width of Pasta Roller) ( 5-3/4 ") to assure that outside rows of pockets seal.
  • Square ends:  It is helpful to cut the ends of the pasta sheets "square" before folding the sheets in half to begin making the ravioli. This is because if one or both ends are "slanted," all of the ravioli pockets at the end will not have both sides of pasta to seal.
  • Texture:  Make sure that the dough is firm and leathery to touch.
    • Dough that is too sticky may tear when processing through the ravioli maker.
    • Dough that is too dry will not seal the ravioli, and the sides may get caught on the sides of the ravioli maker and rip.
  • Patting the dough with flour on the outside before running it through the Ravioli Maker helps to make the pasta come through much easier.
  • Size of Ravioli: The KRAV produces three ravioli at a time (across). 
    • There is a small perforated piece of dough that needs to be removed between each ravioli to separate them. 
    • They are square, so they are approximately 1-1/2" squares. 

Preparing pasta sheets by hand

  • If you do not own a KitchenAid® Pasta Sheet Roller, pasta sheets can be prepared by hand.
  • Pasta sheets should be rolled out to a thickness of 1/16" (0.156 cm) and a width of 5-1/2" (13.75 cm) to pass through the Ravioli Maker.
  • See additional tips in the section above.  

Cooking and storing ravioli

  • Separated ravioli can be cooked right away. Boil in 6 qt (5.7 L) salted water until al dente or slightly firm to the bite, approximately 3 to 4 minutes.
  • Separated ravioli can be stored in the refrigerator overnight. For longer storage, individually freeze ravioli on a baking sheet. Then store in the freezer in a sealed container.

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