Hi and Welcome to the Arnco® kitchen.
The test area for all the recipes we receive and use with our famous Ravioli Roller and Cookie Cutter. Be generous on flouring your board, this makes rolling the dough easier to stretch out and keep its shape. You want your dough thin even, approximately one-sixteenth inch thick. Your dough should measure 18 inches by 24 inches. Crease dough at the fold to show your center,
then unfold your dough to add filling. Start by adding the prepared puree Spinach and Beef filling onto 1/2 of the dough, leaving approximately one-eighth of the inch from the edge on the three sides without filling. Now with your pastry brush, completely cover the other half of the dough with the beaten egg. Lift up the egg covered side and lay over the filling and line up the three edges. Make sure you release the air pockets, by passing
the flat your hands across the folded dough. Now seal all three sides by gently pressing edges with your fingertips, again make sure your
dough is well floured on both sides. This will make it easier for cutting and sealing the Ravioli. Line up the last cutting edge of the roller on the outside folded edge of your dough. Now apply a firm and even pressure, as you roll over the dough. The Arnco® Ravioli Roller and Cookie Cutter Cuts and Seals, all in one pass!
And there you have it 7 dozen Ravioli – just like that! Take what Ravioli you need to make a meal and freeze the remainder. Relax and enjoy the fruits of your labor. Buon Appetito!