I think you'll definitely get better results by using a pasta roller. I use a hand-crank one and it's fine. It would be nice to have the one that attaches to my KA!

I use one similar to this, except both parts of mine are metal. It works great!

Lori

You can certainly do it with a rolling pin, but you might have problems getting an even thickness. It will take practice.

Form?

I cut my ravioli out with a round cutter, put in a bit of filling, and either do a fold over or cover with another piece the same size.

Lorijean44 those are beautiful!! I use a hand crank roller for the pasta, but make them free form, and they are always a bit "rustic". Still delicious, but not as pretty as yours. I tend to make them into tortellini shape, I like them in soup and things. Minsue67, care to share the recipe?

Steve

minsue:
My Grandmother had a Macaroni Stick ( broomstick ); which I still have, that she used to roll the dough.
She also had a Macaroni board, 30 inches square, to roll the dough on.

I've used it a few times, it is very easy, especially if you have made noodles before.

Just roll the dough on the stick and wrap it around, keep streching it towards the ends.
Use a dusting of flour as you are rolling, so the dough doesn't stick together.
You can roll a 20 inch circle in a few minutes.

Cut 3 to 3 1/2 inch circles, spoon the filling on each and fold the dough over.

Let the kids help pinch the edges with a fork.

It is a lot easier than using a rolling pin.

Many use the alluminum Plates ( moulds ) now to lay the dough on and fill the cavities.

I had the alluminum Ravioli Plates. Gave them to someone ?

First time my wife made them, she wanted to make larger Ravioli's.
She didn't realize how much the grew when cooking.

They filled the dinner plate.
LOU

Thx, Lorijean44, she uses the forms like you along with a hand crank roller. I just priced out the KA attachments and had sticker shock so needless to say I will probably go with a form.
Steve this is the recipe for a single batch written by a sweet lady who will be turning 90 this week so I hope I ciphered it right.
Dough:
2 cup flour
3 lg. eggs, beaten
1 Tbs. soft butter
2 Tbs. cold water
Knead really good to form a ball. Oil outside of ball and cover. Let stand for an hour or so.
Cheese Filling:
1 1/4# muenster cheese, grated
1 1/4# white brick cheese?,(I'm guessing
cream cheese)
1# asiago, grated
3 lg. eggs, beaten
salt, pepper and garlic powder to taste.
*you can sub parm-regg. for the some of the asiago as it's expensive is also in her notes.

Mix the cheeses the night before and leave set on the counter. Do not refridge or you not be able to mix in the eggs and seasonings the next day. The next day add the rest of the ingredients and and form ball according to the size raviolis you make.

These women spend a weekend making triple batch after triple batch (I have that version also) and flash freeze them and pull out when needed. They use a hand crank roller along with a form. I'm thinking that using a small cookie scoop would work great for shaping the balls.

I roll my dough with my pasta dough machine. Use a pastry bag to add the ricotta filling into the pockets (see link below). I have two sizes...one makes larger ravioli, and a smaller one that makes just the right size to add to soups.

I have heard of fillings made with meats or left-over shredded roasts. Anyone have a recipe?

Here is a link that might be useful: Ravioli Press Frames

What is the U.P.?

Whatever you do make sure you make plenty!
My grandmother always counted the ravioli and you got the amount she thought you should have, which was always not quite enough.
Anyway, ravioli are delicious fried. Your husband might like them that way too.

Sounds wonderful, sue.
I don't think the white brick cheese was cream cheese but rather "brick cheese". It's a mild cheese but certainly more cheesy than cream cheese.
Linda C

Here is a link that might be useful: brick cheese

Lou~I'll try the broom handle roller trick
lisbet~When I asked about meat fillings I got a look and a
"If they want meat throw whatever in the sauce be it
red or white" with and eye roll...lol
bumblebeez~The UP is MI's upper penninsula where the "wild
things grow" and the best color tour around. And,
yes, I'll make plenty cuz I was eating them out
of the strainer plain...yummy!
Lindac~I'll look for a brick cheese to use..along with the
asiago that seems non-existent in these parts.

I have never seen "brick cheese" here in my corner of Californa. But I have never looked specifically for such a thing. We do have one store with a very thorough cheese counter so I can ask then. Sounds delicious.

I'm lucky enough to have a motor for my pasta machine, but I spent many years rolling the dough out by hand. You've made noodles so you know the drill. To fill them I don't use a form, not even the one that comes with my Atlas. I like to just do them more rustic. I cut [or use from the machine, but for you, just cut] strips of dough as wide as you want your ravioli, then but them into rectangles twice as long as they are wide. Put the filling on one half, moisten the edges with water, fold other half over and give it the fork. I don't mind if there is a bit of extra dough on some. No such thing as too much fresh pasta around them. Sometimes I also just use a long strip and put blobs of filling every few inches and then put another strip on top [wetting edges] then cut between and fork. Just press around the filling before you fork them to get any extra air out and help the seal. Make it as easy on yourself as possible and you'll make them more often, that's why I make them square, easier. I have an old five foot porcelain enamel table that my Nona used to make pasta on. I love[d] seeing that covered with ravioli. I too freeze a bunch when I make them.

Using the pasta attachement for our Kitchen aid makes rolling out the dough so much easier and faster.
We have the 12 pocket ravioli maker by Norpro. It comes in 2 pieces, the metal ravioli frame and the plastic dimple maker. We can pop out a batch in no time with this. I have tried the decorative hand stamp types and they just did not work well. They don't seal well at all. Have fun! NancyLouise

I have a crank style too and it works well enough for my needs plus it was cheap. Under $15 if I recall.

Brick cheese is not cream cheese in my world either.... One of the seedier bars I used to frequent in NH would put out government surplus cheese and it was "brick" cheese. It reminded me of a very mild dry cheddar.

The recipe sounds great and Lori - those are perfect looking! I wish I hadn;t already started dinner, we would be having ravioli. Well - maybe I will make it for tomorrow.

Alexa

When I read Lou's description of rolling out pasta dough I vaguely remembered having seen it done. But I had trouble visualizing the technique. I found a video which I think fits his description to a tee. It makes me want to do it.

Jim

Here is a link that might be useful: Rolling Out Pasta

Brick cheese in Minnesota comes from Wisconsin. It is a semi-soft mild white cheese that sticks to the knife. It is very good for cooking. Takes on really different characteristics when aged.

Alexa wrote - "One of the seedier bars I used to frequent in NH....."
Alexa - I only know you from Garden Web. When I think of the term "seedier bars" I somehow can't imagine you have ever been in one. You've shattered my image of you as the perfect suburban stay-at-home Mom! :-)

Teresa

Jim, I have seen it done by folding the dough several times.

Teresa, how can you say that? Seedy means full of seeds. I think you have a dirty mind. :-)

dcarch

I was just at Mars Cheese Castle in WI on our way back down and around but was too intent on finding asiago to see what else was needed in the recipe (plus I was chowing on a bag of fresh squeeky curds). Maybe a trip to Shipsee is in order to find these elusive cheeses.

"The recipe calls for brick cheese - what can I substitute?

Q: The recipe calls for brick cheese - what can I substitute?

A: The name Brick for an American cheese that hails from Wisconsin is said to have come from the fact that bricks were once used to weight the curd and press out the whey, plus it's also brick shaped. Pale yellow and semisoft, the cheese has a mild, earthy flavor when young, but as it ripens, it becomes nearly as strong as limburger.

Good substitutes would be Lagerkaese, Havarti, Jack cheese, cheddar, or if well-aged brick is called for...Limburger

Happy holidays and enjoy the recipes,

Hope Pryor, Owner and Publisher of CooksRecipes.com."

BTW, if you look at the video I linked, notice the length of the pin used to roll out the pasta. An ordinary pie crust rolling pin would not work with that method.

Jim

I saw that Jim. I worked in a restaurant where one was used. That is quite a talent not to mention upper body workout!

Did you watch her cut the dough into tagliatelle? When you first open the link to the video it appears in the upper right of the screen. She is fast with a knife too!

Teresa

My pasta machine is going into my next yard sale. Cut the handle off a broom and I'll be all set.

Jim

Jim - what about a length of dowl? The rolling pin should be approximately 2" thick. I'm pretty sure the handle of a broom is too thin. A good length would be 20" or a little more.

teresa, I think you are right that a typical broom handle is too thin. The one in the video appears to be 1 1/2" or maybe close to 2" in diameter. The length looks close to 30" to my eye.

Gottta be on the alert for the right hunk of wood. That and learn to sling those Chinese noodles. A friend gave me a tip on that. Haven't tried it yet.

Jim

This is my favourite ravioli recipe.
125g minced chicken breast.
75g ricotta
60g minced chicken livers (I don't bother)
30g minced prosciutto
1 slice salami minced
2 soup spoons parmesan
1 beaten egg
1 soup spoon chopped parsley
1 crushed clove garlic

Mix everything together to make the stuffing. Serve with a light, fresh tomato sauce. Lovely!

Islay, that looks yummy. I may have to get my hand crank pasta machine out and make some. (It's here somewhere...)

I definitely recommend you get some kind of pasta roller. There's no way you can get the dough as thin by hand. I wouldn't worry about the forms right away. I bought one, but it tore the dough if I took it to the thinnest setting. I like to just cut big squares and crimp the edges with a fork. The cheese ravioli sounds delicious. I made one with beet greens, goat cheese, and pumpkin the other day. It's funny how sometimes the thrown-together fillings come out the best :-)

Jim - minsue67 - Teresa :

I saw the Video, that's the way my Grandmother did it.
The stick used in the Video was a little larger, in diameter. It's not neccessary to use the cloth.
I don't think you can use a rolling pin, to do this.

You can get a 1 inch Hardwood Dowel 36 inches long,
in Home Depot. 30 inches is a good length.
My macaroni board is 27 inches.

A wooden worktop is good to roll the dough.
It can be rolled to a 20 inch circle, 1/16 inch thick,
in a few minutes.

Mostly the filling is Rigotta, Parmesan, Parsley, Garlic Powder, egg, spices of choice.
Many add Spinach, chopped meats or seafood.
Think I'll get out the Macaroni board and dowel.
Lou

Lou - I don't know what your work surface is, but the cotton cloth makes moving the dough so much easier.

Lou ~ I did have the thought of finding some other kind of roller to use...don't know what kind of grimy hands have used the broom handle...lol..Wish i could stop by for a lesson.

I also scoured through the cheese dept. at Meijer's today and finally found the Asiago that I've been looking for but not the white brick yet. Then again who cares, it's all about coming up with a combo that I like. I will try it with some of the suggestions from here.

minsue - did you view the link to the video Lou posted? It works well and you have the benefit of the upper body workout.

minsue67:
Does this mean you are going to pick up a 1 inch Dowel at Home Depot ? Hardware stores have them too.

Teresa mn:
I have a 27 inch Macaroni Board a 3/4 in., 1 in. & 1 1/4 inch by 30 inch Dowel for rolling the Dough.
Any larger Diameter would not work as well.

Here is a Photo of the board and Dowels.
It can be moved anywhere it is convenient to work, if the kitchen is busy.
I prefer the center, 1 inch Dowel, it is slightly larger than a Quarter.
LOU

It is very easy to roll the Dough out and stretch it as you roll.
When the dough is rolled on the Dowel, you can roll it out anywhere you want.
Like rolling a Pie Crust on a rolling pin, then over a Pie Tin.