There is nothing intimidating about making ravioli using homemade pasta, as far as I can tell. I use a pasta machine and roll the dough out to the thickness that I want - usually the second to last notch. When I make pasta dough, I use one part semolina flour to two parts of regular flour and about one egg for every 2/3 cups of flour mixture. I add more flour as I knead the dough and roll it out. I also add salt, but not olive oil, as the oil makes the dough too stretchy, and it seals better for ravioli without the oil. I only add oil to the dough when I'm making lasagne.

I use wonton sheets for gyoza but not for ravioli, although I think others here have.

Lars

I always use gyoza wrappers and have had success with them. They certainly aren't like homemade, but I usually do a goat cheese filling with a cilantro pesto, so the rest of the dish carries them.

I use them all the time. But rather than leaving them flat, I find they work better if you fold point to point into a triangle and then the two opposite points together like a big tortellini. The dough on dough effect seems to give them more substance and durability. They still only need to cook a minute or two, long enough to heat the filling.

Steve

I use them for a great seafood ravioli my DH loves. Nice tender, thin skins quickly spoil you for the usual heavier, thick pasta that's traditional. It really showcases the filling.

We poach the ravioli (folded into triangles) gently. No boiling!

I use them all the time with success. Like jkom51 says, the trick is poaching or a light simmer.

I use them all the time too... poach them jsut for a few moments, then a finish in a light sauce is perfect!

Alexa

Thank you all. Sounds like poaching is the way to go.

I use the wrappers when I am in a pinch for time. They work well....just a quick toss in simmering water...these are sea scallop ravs with a creamy tomato coulis. Yummmm...I think I need to make these again soon.

M

MichelleDT, that's a beautifully plated dish. Looks scrumptious.

dcarch

Michelle, that really is gorgeous. And I learned a new word today, thanks to you. Coulis- that's fabulous!

I have used wontons for ravioli successfully. Much more delicate than those made from pasta dough. And as others mentioned they cook much quicker than traditional ravioli.

Michelle, welcome to the CF. What a great photo.

Ann

Also, egg roll skin can be used.

dcarch

Yes, the same thing only bigger. When I use egg roll skins, I cut them into quarters.

Thank you all for your advice. I tried poaching, and it worked wonders. I used the truffled walnut, mushroom, and sage filling and I just loved how they turned out. Went to take a picture for my blog- kids started screaming. Went to help them, came back to take the pic- all gone! Husband got to them! I don't know when I'll have the energy or motivation to make that again but at least he ate something other than ramen noodles for once.