How to use the Norpro Ravioli Maker

I picked up this gadget from Amazon in hopes that it will help in my ravioli-making journeys.

There are two main parts to this gadget. First, and most important, is the press.

 

SIDE NOTE: Ravioli presses come in many shapes and sizes. Keep a look out for vintage ones at garage sales.

The second piece is the dimpler. It’s plastic with bumps on it.

The product worked great once I learned how to use it. I found the directions on the box very confusing, but many YouTube videos later, I finally figured it out.

So, to help out others, here are step by step instructions, complete with pictures, on how to use the Norpro ravioli maker.

STEP 1

Make some pasta dough. If you need a recipe, you can use this one for BasicPasta Dough.

STEP 2

Flatten your pasta dough. I flattened mine to a level 3 using the Kitchenaid pasta roller attachment. I did a product review on it earlier this year.

STEP 3

Start with the ravioli press on the counter with the grooves facing upward. Use a non-stick spray on the press to prevent sticking.

STEP 4

Lay one sheet of pasta dough over the ravioli press. Try to keep the dough loose because it will need a little flexibility when you add the filling.

STEP 5

Place the dimpler over the pasta dough and gently press down. 

When you remove the dimpler, it will leave pockets in the dough for your filling.

SIDE NOTE: The dimpler is optional. Generally, the filling will be heavy enough to stretch out the dough, but if you are using a light filling, the dimpler will help form the ravioli.

STEP 6

Add the filling of your choice into the pockets.

STEP 7

Lay a second piece of pasta dough over the filling.

 STEP 8

Starting on one side, use a rolling pin to roll over the grooves in the press.

The grooves will puncture the dough creating the ravioli shapes.

STEP 9

Pull off the excess dough from around the press.

STEP 10

Turn the press over and gently push the ravioli out.

If the dough separates, simply pinch it back together.

STEP 11

Sprinkle some cornmeal in a baking sheet. Place the ravioli in the cornmeal to dry. Allow to dry for three hours, turning the ravioli over half way through.

The ravioli are now ready to be cooked or frozen.