Serious Eats: Talk
Help with homemade ravioli!
So I got a ravioli mold and made my first attempt today. I rolled my pasta out using my hank crank pasta machine as usual and filled them with a basic cheese filling. After some practice at getting the pasta sheet the right width I moved right along. I put them on a well floured sheet pan and left them to dry a bit. Unfortunately many of them stuck, the filling really made the pasta sticky and they tore when I tried to move them. They are in the freezer now, to be used at a future date. My fingers are crossed that they don't all fall apart when I cook them. Does anyone have any suggestions for making ravioli that don't get so soggy and sticky? Just dust them with a ton of flour? Don't roll the pasta quite as thin? Thanks for any help!