Robust Homemade Ravioli with a Ravioli Pin

I tried something new. I bought a ravioli pin. At first, I was skeptical when I saw it, but curiosity got the best of me. After I bought the strange-looking device, I grew skeptical again and it sat there for about 6 weeks before I decided to give it a spin (pun intended). Eventually, I realized whether it worked or didn’t, using it in a video could be fun for you all, so I decided to try Robust Homemade Ravioli with a Ravioli Pin.

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To say I was pleasantly surprised would be an understatement. First of all, instead of raviolis for my family of 8 taking many hours, I got them all done in around 1.5 hours.

Secondly, nearly all of them turned out (more on that in a second).

Third, THEY WERE SO EASY TO MAKE!!! No way!

I used to try to make ravioli with a hand crank ravioli pasta roller, but they would ALWAYS stick. Half of them would break in the machine. So then I switched to making them by hand, which took hours.

The ravioli pin was shockingly better and faster. I very, very highly recommend a ravioli pin after my happy experience!

Filling & Sauce

Okay, we gotta talk about the filling & sauce. I’ve given my recipe that I used in the video, but when it comes to ravioli filling and sauce, the sky is the limit. There really are so many possibilities. In the fall, a pumpkin and gorgonzola filling is my choice, topped with a butter sage sauce and mushrooms. I the summer, homemade goat mozzarella and chevre cheeses with a garden fresh chopped tomato basil sauce hits the spot. Winter time, well of course, we want meat and cheeses for the protein to keep warm by!

I’m going to include an alternative filling and sauce with cheese and sage. The cheese and sage is actually our favorite, but I didn’t have fresh sage at the time of making the video.

I recommend trying these with all the above ideas, though.

The Secret to Ravioli Sauces

The trick with ravioli sauce is you don’t want anything too heavy. After going through all the work of making ravioli, you want to remember that the ravioli is the star of the show. The sauces should be secondary, and complement the ravioli without weighing the ravioli down and overwhelming them.

Light butter sauces with herbs are my favorites for doing just that, but another favorite, (especially when the garden tomatoes are in season) is fresh tomatoes with basil and shaved parmesan cheese.

Tips For Rolling the Pasta

When you roll the dough out, it is important to get it as thin as possible without it being so thin that it tears or breaks open. If it is too thick, the ravioli can be too doughy. A ravioli should be mainly about the filling.

You might try a practice run to experiment with the dough thickness.

When you roll the dough with a rolling pin, be sure to give some overhang on each side and at the top of your large sheets.

If you are making gluten-free ravioli, it’s difficult to get it thin. They do end up being a bit thicker because if you go too thin with them, they all break open. I would give you my gluten-free pasta recipe, but it is not my recipe, and I don’t want to go to prison for plagiarism.

The good news is you can get it, the recipe comes from the The How Can It Be Gluten Free Cookbook, GET IT HERE. Once you taste it you won’t believe it’s gluten free. Full disclosure, once you eat the gluten-free pasta from that recipe book, you may never be satisfied with store-bought gluten-free pasta again, though. It is seriously so, so good.

Robust Homemade Ravioli with a Ravioli Pin

SERVING SUGGESTION, If you enjoy Robust Homemade Ravioli with a Ravioli Pin try them with my Strawberry Rhubarb Pizza’s with Balsamic Glaze!