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(More customer reviews)1. Use corn starch, not flour, to keep the pasta dough from clinging to the mold. I put corn starch in a powdered-sugar-type shaker/dredger, and I give the first sheet of dough a good sifting on one side. Then I flip that over so the cornstarched side is facing down, against the ravoli form. After I put the second sheet over the filling, I dust the top with more cornstarch before rolling -- that way it wont stick to the rolling pin either, and when I invert the mold over a parchment-lined cookie sheet, the raviloi won't stick to the parchement paper. Note that you want to avoid getting cornstarch BETWEEN the two layers of pasta, as it will inhibit their sealing together.
2. Get a small (#40 or a higher number) disher (a thumb- or squeeze-lever ice cream scoop) for putting filling on the pasta. It will save you tons of time and all your ravioli will come out the same fatness. An added bonus is that you can calculate in advance how many ravioli you will get out of a given amount of filling: a #40 disher gives you 40 scoops per quart.
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Fill, cut and seal the perfect ravioli every time with this Ravioli maker!It is the fastest and most efficient way to make ravioli right in your home.It includes a second plate for forming pockets quickly in 1 3/4 inch squares, 12 at a time with rolling pin.
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