Raviolli failure

Discussion in 'Food & Cooking' started by scribble, Dec 29, 2014.

  1. scribble

    scribble

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    I keep having my raviolli coming apart when cooking and loosing my filling.  I use water if it is a water only past to seal and egg wash if it is a egg based pasta.  I am pressing the hell out of the dough but it keeps coming apart.

    please help
     
  2. teamfat

    teamfat

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    I'll be interested in responses. I received a pasta machine for Christmas, looking forward to making ravioli myself.

    mjb.
     
  3. eastshores

    eastshores

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    One thought is your filling has too much moisture in it. I've also had this happen when I rolled the pasta sheet too thin.
     
  4. french fries

    french fries

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    Make sure there's no air bubbles inside the raviolis: press on it to make all air go out of the ravioli before you seal. The air will expand when heated and will blow your raviolis open. 

    Also make sure you don't overfill the raviolis. 
     
  5. chefedb

    chefedb

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    Use semolina flour and this wont happen>
     
  6. scribble

    scribble

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    The last ones I used only AP flour for and they weren't sealing well as they were coming apart while handling them even.  

    I usually do mix of 50% ap, 25% whole wheat, and 25% semolina,  100 gm to 1 egg.

    I don't do full semolina for anything other than trofie.

    I am open to hear any recommendations for flour mixes 
     
  7. helloitslucas

    helloitslucas

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    It could be the water is boiling too rapidly. I cook my fresh ravioli in just barely simmering water until cooked to my liking. Never had a blowout with any ravioli I've made.
     
  8. chrisbelgium

    chrisbelgium

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    I boil the ravioli as soon as they are made. Don't keep them too long uncooked, especially when using AP flour!

    When boiling, the minute they come floating to the surface of the water, take them out and plunge into cold water for a few seconds. You can now keep them as long as you want and even freeze them. When time to serve, make your sauce and warm them in it (or if necessary, warm them in hot water).

    Also, Lucas made a point about too strong boiling!
     
  9. panini

    panini

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    Pushing the raviolis down hard along the edges makes the water absorb into the dough and not get sticky. Remove air and cut with a fluted roller.
     
  10. dantech

    dantech

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    I put them on dry ice so that the cold water doesn't wet them too much. Also, make sure to remove the air that is inside and seal the edges with egg wash.
     
  11. kaneohegirlinaz

    kaneohegirlinaz

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    I use one of these 


    and then freeze my Ravs on a sheet pan, 

    chuck `em into a zip top bag

    until we're ready to eat

    boil them up in moderately rolling water

    for about 15 minutes

    sauce

    and Bob's your Uncle

    Let's Eat!