No, you don’t need a Ravioli mould to make Ravioli. As I am a pasta teacher and professional pasta maker in Bologna, I show you how to make large amounts of Ravioli simply by adding filling to one half of your dough, folding over and cutting into a ravioli shape! That way you don’t have to worry about your dough sticking, adding a ton of flour which will turn you cooking water all gluey and you can also make the amount you like and the size you like!
You can use this method for dough rolled out with a traditional large paseta rolling pin as is shown here or with a regular small, home pastry rolling pin as is shown here or with pasta made with a pasta machine. The important thing is that you leave a space between the crease where you fold and where you start placing the filling.
Who am I and What is Yummy Italy?
My name is Helena Kyriakides and I am the owner and founder of Yummy Italy based in the Bologna Hills where I teach Pasta Classes and offer boutique culinary tours and experiences. I am a professional Sfoglina (pasta maker) in Bologna and teach the art of making pasta and traditional Italian home cooking. I am also a qualified Sommelier and have National Cheese, Traditional Balsamic and Parmigiano Reggiano tasting diplomas as well as certifications in Olive Oil, Chocolate, Coffee and Gelato tasting. I am an official Taster for the Italian Association of Tasters and was made an Ambassador of the Wines of Emilia Romagna by the Regional Ministry of Agriculture and Regional Wine Association. Last year, Yummy Italy won the Global Industry Travel Award as ‘Best Artisan Food & Wine Experiences in Italy’. You can check out my website here:
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