Weston Roma 5 Piece Ravioli Maker Set - Manual (Page 4)

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CLEANING
1. Remove any large pieces of dough.
2. Wash thoroughly in warm soapy water. Rinse with clear water. Dry.
3. Store the Ravioli Makers in the original box in a cool, dry location.
4. The Ravioli Makers are top-rack dishwasher safe.
RECIPES
PERSONAL FRUIT TARTS
2 cups all-purpose flour 1/2 teaspoon salt
2/3 cup shortening 6 to 7 Tbsp cold water
Fruit pie filling, of choice
.
Stir together flour and salt
.
Using a pastry blender, cut in shortening until pieces are pea-size
.
Sprinkle 1 Tbsp of the water over part of the mixture; gently toss with a fork
.
Push moistened dough to side of bowl
.
Repeat, using 1 Tbsp water at a time, until all the dough is moistened
.
Divide in half
.
Form each half into a ball
.
Preheat oven to 400 o F
.
Coat 2 baking sheets with cooking spray
.
On lightly floured surface, flatten 1 dough ball
.
Roll from center to edges into 12-inch circle
.
Follow the “Ravioli Instructions” as listed in this booklet on how to fill and
assemble the ravioli
. Cut the dough using the 7” Ravioli Maker
. Spoon a rounded 4 tablespoons of pie filling into the dough
.
Place each pie on the prepared baking sheet
. Repeat with remaining dough and filling
.
Cut small slits in the top to allow steam to escape.
.
Bake in preheated oven for 10 to 12 minutes or until lightly browned
.
Transfer to a wire rack and let cool
BASIC RAVIOLI DOUGH
2 cups all-purpose flour 3 eggs, slightly beaten
1/8 tsp salt
.
On a clean surface, shape flour into a mound and make a well in the center
.
Put eggs and dash salt in the well
.
Using your hands, mix carefully and incorporate all of the flour (mixture will be stiff)
.
Knead until smooth and elastic
.
Cover and let the dough rest for 30 minutes
.
On a lightly floured surface, roll out ravioli dough to a 30x10-inch rectangle
.
Follow the “Ravioli Instructions” as listed in this booklet on how to fill and
assemble the ravioli
.
Cook in boiling water for 6 to 8 minutes or until pasta is cooked, but firm
.
Drain ravioli
PUMPKIN RAVIOLI WITH MUSHROOM SAUCE
3 Tbsp butter 3 Tbsp ground almond biscotti cookies
1/8 tsp ground nutmeg 1/8 tsp ground saffron
1/8 tsp ground cloves 1/8 tsp ground cinnamon
1/8 tsp ground red pepper bay leaf
1/8 tsp salt 2/3 cup canned pumpkin
2 Tbsp soft bread crumbs fresh basil sprigs
8 oz sliced mushrooms 1/4 cup butter
grated Parmeasan cheese ravioli dough (follow Ravioli Dough recipe in this book)
. In a small saucepan, melt the 3 tablespoons butter
. Add ground cookies, bay leaf, salt, nutmeg, saffron, cloves, cinnamon, and red pepper
. Heat for 1 to 2 minutes, stirring until combined, then remove from heat
. Remove and discard bay leaf
. Stir in pumpkin, 1/3 cup Parmesan cheese and the bread crumbs
. Cool
. Follow the “Ravioli Dough” recipe to make a batch of ravioli dough
. Cut the dough using the 4” Ravioli Maker
. Spoon a rounded 1/2 teaspoon of filling into the dough
. Repeat with remaining dough and filling
. Cook in boiling water for 6 to 8 minutes or until pasta is cooked, but firm
. Drain ravioli
. Keep warm
. In a large skillet, cook mushrooms in the 1/4 cup butter until mushrooms are
golden and butter is lightly browned
. Add cooked ravioli and the 1/4 cup Parmesan cheese to mushroom sauce, toss
carefully to coat
. Garnish with basil and shredded Parmesan cheese