How to Make Ravioli with a Brass Stamp
Ravioli Made with Brass Round Sunny Ravioli Stamp
Sharing my secrets on how I teach to make ravioli at my pasta classes in Florence. First let’s discuss flours. If you’ve taken my day class we make two fresh pastas, and we usually make a dough of a 50/50 blend of semola & 00 flour. It’s more turnkey to use one flour batch for both recipes, and this blend has a really nice texture and bite to the pasta that ends up on your plate. Traditionally ravioli is made with 00 and egg which leads to a softer pasta that I don’t really love for tagliatelle but it can be nice for ravioli. I’ll leave the choice in your hands with 100% 00 flour and egg will give you more tender ravioli, and the 50/50 blend will yield ravioli that has a bite to it.
Using 200 grams of 00 flour and 2 eggs will give you enough pasta dough for 2 portions of ravioli (or 4 small portions of a multi-course dinner) if you’re using the Atlas Marcato 150 pasta machine according to my indications below.
Ingredients:
200 grams of 00 flour
2 Eggs
You can see a step by step guide on making your dough here. Once it’s been rested for 30 minutes you can proceed as explained below.
Method:
I would recommend using a smaller batch of dough to start, less is more at the beginning until you get the hang of it. If you’re using a 200 gram & 2 egg dough, work with half the dough to start, then tackle the second half.
Flatten the dough with the heel of your hand, and flour both sides. Run it through the machine at setting 0 to get a strip of dough. Place the strip of dough across the pasta machine and fold it into thirds so it’s the width of the machine. Run it through the machine once more folded into thirds to laminate the dough. Then you’re going to run the dough through each level once, until you go through level 6.
You’re ready to start shaping the ravioli. Trim the ends so you have clean edges. Fold the dough in half across the horizontal so you work with the top hemisphere only. I use a brass ravioli stamp to make my ravioli because it cuts precisely and seals them well. I take the stamp and mark the sheet so I can see where the shape is, and how much filling to put on the pasta sheet based on the shape.
I take my prepared filling that I have in a piping bag, place the piping bag perpendicular to the pasta sheet with the tip of the pasta sheet touching the center of the ravioli shape and gently pipe out while pulling up simultaneously. Go down the line placing the filling in the pre-marked ravioli shape. Spray lightly with water, fold the sheet over to close. Flour the outside with flour, then take your stamp and press firmly, with a twist at the end to release the ravioli shape. There are your ravioli! After each round you will have some scraps, and you can re-roll the scraps to make more ravioli.
Ravioli Made with a Brass Round Sunny Stamp
