|Dimensions||30cm x 11cm|
|Diameter||Filling Space: 4cm|
No matter what combination of filling and sauce you go with, there are a few rules of thumb to keep in mind when it comes to making ravioli.
- The dough is just as important as the filling: Most store-bought ravioli suffer from thick, gummy skins that lack the tender, translucent elasticity of their handmade counterparts.
- Avoid watery fillings: Fillings that have too much cream, butter, oil, or stock come out watery and loose, and can make your dough too sticky to handle.
- Make your filling flavourful and use lots of it! Creating your own delicious filling is one of the main advantages to making it from scratch—your filling should taste good enough to eat on its own with a spoon. And once you have that perfect filling, don't hold back! You want the dough to be stuffed until it's stretched pretty tight for the right balance of filling to pasta.
Watch out for air bubbles, but also accept that a little air is inevitable. Be sure to press out as much air as you can, regardless of the method you're using. But also know that, especially early on, you'll probably wind up with some bubbles.