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Ravioli cutter: Difference between revisions
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[[Image:Cutting ravioli.jpg|300px|thumb|right|A better way is to use a [[pizza cutter]] and a fork]] | |||
[[Image:Kuchenprofi 18 cm Stainless Steel Ravioli Cutter Wheel.jpg|300px|thumb|right|Kuchenprofi 18 cm stainless steel ravioli cutter]] | [[Image:Kuchenprofi 18 cm Stainless Steel Ravioli Cutter Wheel.jpg|300px|thumb|right|Kuchenprofi 18 cm stainless steel ravioli cutter]] | ||
[[Image:Kuchenprofi 18 cm Stainless Steel Ravioli Cutter Wheel dismantled.jpg|300px|thumb|right|Kuchenprofi ravioli cutter, dismantled for cleaning]] | [[Image:Kuchenprofi 18 cm Stainless Steel Ravioli Cutter Wheel dismantled.jpg|300px|thumb|right|Kuchenprofi ravioli cutter, dismantled for cleaning]] | ||
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=====Making ravioli with a ravioli cutting wheel===== | =====Making ravioli with a ravioli cutting wheel===== | ||
A sheet is laid on a lightly floured board. The filling is placed on the pasta at regularly spaced intervals along one edge, the edges are moistened by egg-whites or water and the sheet folded over and the joins pressed down to seal. The ravioli cutter is used to separate and seal each ravioli. | |||
The cutting wheel has a serrated edge and a cutting blade so the ravioli are sealed by the pressure of the serrated edge and then cut by the wheel's internal cutting wheel, similar to a [[pizza cutter]]. | |||
=====A better way!===== | |||
After using the ravioli cutter shown, a few times, I'm of the opinion that a [[pizza cutter]] and a fork (to seal the edges) is a far better way. The ravioli cutter shown tends to clog up and pull the ravioli along as you roll it. It would be perfect if the castellated wheel was solid. Its easy enough to dismantle and clean, but if it were solid it would just need brushing under running water. | |||
=====Making ravioli with a [[ravioli tray]]===== | =====Making ravioli with a [[ravioli tray]]===== | ||