Can I make ravioli from these lasagna sheets?
January 6, 2012 3:19 PM   Subscribe

I have some flat pasta sheets made for lasagna. I want to make ravioli. Possible?

The pasta I have (link) is about halfway between dried pasta and fresh pasta. The instructions say to boil it for about a minute before adding it to lasagna. The clerk at the shop suggested to lay it in hot water for a bit before filling it and sealing it with an egg wash. Suggestions?
posted by docgonzo to Food & Drink (8 answers total) 6 users marked this as a favorite
Sure, that is how you make ravioli. Like so.
posted by Wordwoman at 3:26 PM on January 6, 2012 [1 favorite]

Response by poster: Thanks for the response, Wordwoman, but I don't think I have raw fresh pasta, as described in that page.
posted by docgonzo at 3:43 PM on January 6, 2012

The sheets you have should work in the same way as fresh pasta. I would skip the laying it in hot water bit altogether.
posted by Nimmie Amee at 3:47 PM on January 6, 2012

Is it brittle, or pliable?
posted by librarina at 4:12 PM on January 6, 2012

If it's dry, soak it a little in some warm to hot water for a bit until it's a bit more pliable, but don't over soak you want them soft not soggy. I use them all the time, the ones you can get in the fridge at the supermarket that are already soft and are easier to use but I've done it that way in a pinch. . If they are already damp they stick together well or a bit of egg wash for sealing would work. They can tear and aren't as easy as using the "fresh" stuff but it works.
posted by wwax at 4:17 PM on January 6, 2012

I've used that kind of pasta to make ravioli. I cut it into squares, put my filling in the center of one square, laid another square on top, and folded the edge of the bottom square over the top square. I used a bit of warm water on the edges to help stick them together when I pinched them tightly. It worked fine. One or two had some leaks due to my working too quickly.
posted by perhapses at 4:20 PM on January 6, 2012

I'm not sure if you want to use that pasta specifically, or if you want to make good ravioli. I think that stuff would be adequate, but it's likely a bit thick to make good ravioli. You want pasta that is thick enough to hold together, but thin enough to cook quickly and not overwhelm the filling. In the past, I've used wonton wrappers to make a good quick ravioli.
posted by OmieWise at 6:59 PM on January 6, 2012

Here's the test. If you fold one of the sheets in half, what happens? Does it break or crack? If so, don't use them. If they don't, go ahead. Use water or an egg wash to get the sheets to stick together.
posted by mudpuppie at 7:03 PM on January 6, 2012

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