- Make pasta dough
- Role out using pasta maker:
- use 135 g of dough
- repeated folding and rolling on setting 1
- continue to setting 4
- optional cut in half
- role out on setting 5
- Put a layer onto the ravioli maker.
- Add filling
- Add second layer
- seal by using rolling pin
Figure 1: filled ravioli before adding second layer
Figure 2: filled ravioli taken out of the ravioli maker
|1 box||227 g||ricotta|
|7-8||sun dried tomatoes|
|1/2 tea spoon||garlic powder|
|1 table spoon||lemon juice|
|2 table spoons||nutrional yeast|
enough filling for 42-48 ravioli.
The pasta dough makes enough dough for more ravioli. When running out of filling, the remaining dough can be used to make fettucini. When making 46 ravioli, I end up with roughly 90 g fettucini at the end.