Fans of home made pasta will enjoy using the Italian Collection Ravioli Maker Attachment with their Kitchen Craft Deluxe Double Cutter Pasta Machine to create a variety of tasty and interesting dishes. Ravioli are filled pasta shapes usually served with pasta sauces or in a broth and can be easily made at home using a pasta maker in the same way as the usual pasta shapes.
How to use your pasta maker
The key to successful home made pasta is the dough. For about 500g of fresh pasta dough you’ll need 350g of good quality flour – Italian 00 grade flour is specially designed for pasta making and will give the best results. The flour and two lightly beaten eggs are all you need for the dough.
Place the flour in a mound on the worktop and make a well in the centre. Pour the beaten eggs into the well in the flour and, using your hands, start drawing the flour into the eggs from the sides. Mix the flour and eggs together and knead to form a smooth dough. You’re aiming for a soft and elastic texture. If the dough seems dry or crumbly, gently knead in some lukewarm water and keep kneading until the texture is uniform.
Place the ball of dough in a bowl and cover, then leave to rest for half an hour before rolling out for use.
Using your ravioli maker attached to your pasta machine
You will need to prepare two sheets of pasta as directed by the instructions that come with your device then pass them through the rollers of the machine. Add a small amount of filling between each layer then pass the pasta through the ravioli maker attachment. The attachment will produce filled squares, which you should allow to dry before separating. Cook in boiling water for 4-5 minutes.
Filling recipes for your pasta maker
Crab, ginger and basil filling
- 850g tinned crabmeat
- 2 egg whites
- 4 tablespoons each fresh basil and coriander, finely chopped
- 1 fresh red chilli, deseeded and finely chopped
- 2 cloves garlic, finely chopped
- 2 teaspoons fresh ginger, finely grated
Drain the crabmeat through a sieve then add to a bowl with the other ingredients. Mix well and season before filling the pasta.
Ricotta and pumpkin filling
- 245g ricotta cheese
- 125g pureed pumpkin
- ¼ teaspoon each salt and nutmeg
Mix the ingredients together until well combined for a delicious vegetarian ravioli filling.