Weston Roma Ravioli Rolling Pin - Manual (Page 4)

FAMILY FAVORITE RAVIOLI MEAT STUFFING
1-1/4 lb lean ground beef 2 tsp salt olive oil
1 medium onion, finely chopped 1 extra large egg
2 cloves, garlic, finely minced 1/4 cup parsley, finely chopped
1 Tbsp finely minced oregano 1/4 tsp ground pepper
10 oz chopped cooked greens of your choice
1 Tbsp finely minced oregano
. Film a large sauté pan with olive oil
. Over medium heat, add the chopped onion and sauté until limp but not brown, four or five minutes
. Add garlic and sauté another minute
. Crumble the beef into the pan and sauté until cooked and no red is visible
. Turn heat to high and boil away as much of the liquid thrown off by the beef as you are
able to in 5 minutes
. Turn into a strainer and discard all fat and any liquid left
. Return meat mixture to sauté pan and add the chopped greens, parsley, oregano, salt and pepper
. Toss and stir until well combined and heated through, 3 or 4 minutes. Turn into a bowl to cool slightly
. Add egg and cheese and mix well
. Cover and chill at least one hour
. May be made up to one day ahead
RICOTTA & SPINACH RAVIOLI FILLING
1/4 lb fresh spinach 1 Tbsp salt 1 lb ricotta cheese
4 Tbsp grated parmesan cheese 1 egg ground black pepper
. Roughly chop spinach
. In a mixing bowl, combine spinach, salt, ricotta, parmesan and egg
. Season as desired with black pepper
PUMPKIN RAVIOLI FILLING
6 oz cream cheese, softened 1/2 cup canned pumpkin 1 egg yolk
1/2 tsp vanilla extract 1/4 cup sugar 5 Tbsp flour
1/2 tsp pumpkin pie spice
Optional: finely chopped pecans caramel syrup whipped cream
. Beat together cream cheese and pumpkin until smooth
. Add egg yolk, vanilla, sugar, 3 Tbsp of the flour and pumpkin pie spice; beat on low
speed until blended
Hint: Top finished Pumpkin Ravioli with chopped pecans, caramel syrup and whipped
cream for a decadent dessert.
RAVIOLI FILLING RECIPES
-4- -9-
1. Form a mound with the dry
ingredients and make a well in the
center.
2. Add the liquid ingredients into the
well. Using a fork or bench scraper, mix
the dry and liquid ingredients by dragging
the dry ingredients into the center. Keep
doing this until you have formed a sticky
dough ball. Add water as needed until
the dough has a soft texture. It should
feel moist, but not stick to your fingers.
3. On a floured surface, knead the
dough ball by pushing down with the
heel of your hand then give the dough a
quarter turn. Repeat this until the dough
is smooth, elastic, even in color and no
longer sticky.
4. Set the dough aside to rest for 15-
30 minutes. While resting, wrap it in
cellophane wrap or cover it with a damp
towel (or paper towel) to keep it from
drying out.
5. Turn the End Caps clockwise to
make sure the End Caps are tightened
(Do Not Overtighten) onto the Rolling
Pin Cover (Figure A).
6. Roll the dough into a flat sheet. For
optimum results, roll the dough to 1-2 mm
in thickness (Figure B).
TIP! Use the Rolling Pin in a motion
in which you are applying pressure down
and away from your body (Not back and
forth over the dough).
NOTE: In order to make ravioli using the
Ravioli Rolling Pin you will need two
sheets of dough comparable in size.
ROLLING THE DOUGH
Figure A
Figure B
End Cap
Rolling Pin
Cover