I am a big ravioli fan, but I struggle to find the best method.
I roll out a long sheet, pipe the filling onto it, fold the other half over, then use small ring cutters to remove air pockets, followed by a larger ring to cut out the ravioli.
The result looks a bit strange, and I was told it isn’t very appetising (like on my photo).
Ravioli trays are the biggest offenders when it comes to air pockets. I’ve never tried stamps, as that seems even more challenging.
What is your best way of making ravioli quickly and efficiently?
by Kesse84