You should seriously become an Amazon affiliate for these tools, I got here trying to learn how to use a ravioli cutter (or as you described better a "pastry cutter" haha), to see if I even needed one and I saw the rolling pin I had dismissed earlier as an option as novelty. Then you used both of them together and my mind was not only blown, but I found exactly what I've been looking for thanks to you and I thought it'd be the right thing to drop in and say hey thanks man, you're an awesome guy, and you deserve awesome things. Today you made my life a little easier, and for many years to come in the future as well. You rock!

Learning how to make homemade ravioli and this is BY FAR the fastest way! Will be ordering a checkerboard pin soon!

Thank you. I am glad so many viewers are finding this video helpful.

John, I thank you for your AMAZING videos!!

Looks delicious!!! So does the chef!!

Wow you made it look so easy. Your raviolis look perfect. Great vid Thanks for sharing!!!

Well done video! Thanks for the lesson!

Very cool video, thanks for posting.

Thank you for this video! It's so much better than the dot and cut method.

Thanks for the video! I like!

Felicitaciones y bendiciones

Dear John, you inspired my method of raviolimaking. As I couldn‘t find the checkered pin I used chinese chopsticks to separate and seal the ravioli. Afterward I cut them with a small wheel. Also your tip in another video was so helpful: wet filling needs dry dough. Thank you so much for teaching me a simple way to prepare ravioli!!!

Wow! I love your ravioli making videos... so many things you can use to ease things up that i wasnt even aware of... i loved that rolling pin, makes it soooo easy! Thanks for ur videos ;)

SO VERY IMPRESSIVE!!

Thanks for your video! I've made ravioli with a stamp cutter before, they are larger, but the process is very time consuming --- this checkered pin method seems really cool, it's amazing how many you can make at once . Time to grab one of these from Amazon!

Thank You! I had to find the checkered pin online, but it was worth it for how easy it is to use. @ $28, and there are usually a couple of different sizes. MANGIA!

Thanks John, Nice demo--really helpful. Just bought one of these pins. Will let you know how it goes. I got tired of the old tray and mold form and the many pitfalls of it. We love toasted rav's as I am of Italian descent from St. Louie. Cant wait to see how they come out.

Yes! And they seem to be getting scarce! Track one down thorough all the avenues - it is well worth the effort to get such a wonderful tool!

Fantastic! Moto bella! I just got done making some without the pin and it was way harder! Gonna get me one of those!

Thanks soooooooooooo much!!!!

You're welcome! And thank you! MANGIA !!!!!

Thank you! I am very pleased with how this video came out and and happy for the number of views it is getting!

Thank you! run, run, run and get one! Christmas is coming and you can make a lot of ravioli so quickly with it. MANGIA! (Remember - the maker of the pin is Norpro)

@sexyspiceboy02 All measures are approximate: I use @ two cups of ricotta cheese, @ 1/2 cup of grated Peccorino/Romano, dried parley and a blend of dried Oregano and dried Basil. Mix together and keep chilled until ready for use. The moisture of the filling seals the edges, so if your ricotta is very dry you might add a little milk or cream to soften it up. When my mother makes the filling for lasagne, she also adds a raw egg, so you can try it eIther way. Enjoy! MANGIA!

Thanks!

@aasrard Thanks! And remember- if you are looking for one the name to mention in kitchen stores is NORPRO. They are @ $25.

@bonita2004 I am so glad you enjoy them ! Thank you very much! MANGIA!

Very nice !

@jonhilda - Thank you! I have gotten over 10,000 hits with this video and I enjoyed making it. I hope you enjoy making your own ravioli!

@milenkautah Thank you for all the hits! Glad you enjoyed this video! Be sure to check out all 4 of my new pasta videos.

They seal very well. The ones that open happen becasue the noodle tears or the steam pops them, not because the edges don't seal. Press hard - and thank you!

I diligently followed this instruction but they popped open because I didn't flour my counter well enough or my pasta was way too sticky. I used 1 egg and 150 grams of flour and added just enough water for it all to become a ball in my food processor. Then I oiled my hands and needed the dough for 5 mins more until smooth. I ran it through my pasta roller on widest sheeting three times folding each tim up to the third thickness and then went thru to the fifth thickness out of eight just once each. The noodle was long! But it was sticky. I floured my counter and went along with your video. I made my own ricotta and I suspect it was to wet. Well I just layered it all I. And dish and baked it. It was delicious! I posted a video about it. That k you for inspiring me to try!

Thank you! Please enjoy eating ravioli at any time of the day! MANGIA!

Hey Jon. Thanks for your videos. Would you suggest this tool or the other one in your video for high production ravioli of all different fillings? Say for 16 people?

Wow

I'm simply amazed at this and it has sparked an interest of mine to learn how to do this. Can give me the recipe for the inside of the ravioli? My grandma and I are going to try this together.

bravo

I just picked one up from a flea market! I used to do my ravioli by hand! This will be great! Do you have to flour the roller at all?

Any suggestions for a somewhat dry ricotta filling that the ravs stay plump and do not flatten out. Mine seem to flatten out and get kind of soggy. I have ricotta hanging in a cheesecloth bag right now to get rid of some of the moisture. Thanks fo the videos

Hello! Properly made ravioli only need to dry for about an hour to insure the two pasta layers have fused before putting them in boiling water - otherwise they could separate and dump the filling out! Make the ravioli this afternoon and eat them tonight! BUT - If you are going to freeze them - they really need to dry thoroughly before freezing them solid so they won't stick together in the freezer. Enjoy fresh ravioli! MANGIA!!!

@ouhouhcflo - The 'checkered' rolling pin or ravioli rolling pin is made by NorPro and is available online or from Amazon dot com. The little tool is a fluted pastry cutter available from any kitchen or department store. thank You!

I use my KitchenAid pasta rollers and Ravioli Filler with GREAT success. From my first try, perfect. Of course, it's pricy, but I love using it. I'll make 400-500 in one day and freeze them. So easy!

Thank you for the swift answer. One more question: Can these be made in bulk then frozen?

I think I'm going to have a ravioli making day.

@Badgirls900 Thank you! Please enjoy eating ravioli at any time of the day! MANGIA!

Hi do you prefer the checkered roller or the plate and roller. Do the checkered ones have a tendency to open since the cheese is spread entirely over the dough. I am looking to buy either and want to make the best choice.

Hi John, thank you for the ravioli video. I think you've given me weekend inspiration :-) One question, why do you have to let the ravioli dry and for how long? I can't make and eat in the same day?

This is so good. I just have one question where did you get your rolling pin from and what is the size of the ravioli shown Please answer soon Thanks

I have never made Ravioli and this looks like a good idea. 1 Question: Do they seal well and not come apart when cooking?

Do you just leave them on the counter uncovered to dry? How long do you dry before you can cook them? Thans

bonita2004 - I freeze them raw, on a tray already separated. Then I repack them in a bag so they don't stick together. I just put them in the boiling water for about 12 minutes, from frozen. :) Enjoy!

After watching all your videos, I'm curious which is your favorite and of course easiest method for making ravioli? Thanks for making it look so easy with any method.

فكره جميله

@baribearsd Do you freeze them raw? or do you have to cook them first and then freeze them?

In Italy we use 100 g Tipo 00 Flour about 10-12% protein + 1 medium or large egg (15% protein is for pizza dough, 8% is for cakes, cookies). Put in food processor with plastic blade. I do 300 g at a time, layer flour, egg, flour, egg etc. Pulse a few times until you get pea meal consistency - takes about 20 seconds. When done, feel with hands. Too dry add some water and pulse. Too wet, add some flour and pulse. Form and let rest in plastic wrap. Most say 1 hour, I let it rest for 20 minutes (Tipo 00 flour is ground more finely ground than N. American flour thus it absorbs the egg quicker and more homogeneous - why only 20 minutes rest time and why I use a food processor...a few 1000 rpm takes hours to do by hand with a fork). Buy a pasta machine with motor (well worth the money) to roll it out (do in 3 rolling thicknesses from thick to thin, stop at 1 step from the thinnest setting on the pasta machine) and the rest JUST LIKE TAROTBEAR - the EASY way to make ravioli. Hilarious watching other videos where they waste time with pastry bags, idiot forms, making pasta with fork, flour and egg well etc. People with time on their hands that enjoy making a mess and get no better results (tried all those methods). When done and you want to cook day, weeks later, freeze them they keep for a few months - flour them a bit so they don't stick in the freezer bag (lay them flat, 1 layer on a tray, freeze for 15 minutes then put in freezer bag). Well done tarotbear. BTW tarobear, the pin in Italian is called: MATTARELLO PER RAVIOLI.

@secretagentjones - If you puree the meat, yes. The checkered pin pushes the extra filling ahead of it as it makes the ravioli, so if your filling had 'chunks' of meat, the ravioli would not seal and the ravioli would not form smoothly. If you like meat chunks, it might be better off if you used a ravioli plate - see my video on the technique and you will see why. MANGIA!

I ordered that rolling pin from amazon and I received it today. I don't know if you're a bigger guy and you make that pin look small or what! Mine is bigger than me!!! lol

Hello That's really cool!!! I m french but living far away from my country and I d like to make some nice raviolis like yours. COuld you please , when you have a minute, tell me what the brand of your 'rollind pin'' and of the little tool you use after to cut the raviolis? I could certainly find their website and order one of each! Thanks a lot!! :) Florence

I make ravioli for my family of 6 and it takes SOOOOO long. How did I not know about this method? LOL!

@steveski74 Although the pin makes smaller-sized ravioli, I still think I can make better ravioli with the pin than the 'ravioli attachment.' The pumpkin stuffing will work with a pin - in one of my videos I made butternut squash and marscapone ravioli! First choice - thin stuffing - Ravioli pin. Second choice- chunky filling- ravioli plates. Third choice - automatic ravioli attachment. Watch all my techniques in my many pasta videos! MANGIA!

Can I ask where did you get that roller PIN from and how much please

Where did you get your rolling pin? I have been looking for one

Tarotbear: Can you use a meaty filling and use the checkered pin?

I have 2 questions. It generally seems that meat raviolis have a thicker dough is this true? And the meat in them is raw, partially cooked or cooked?.. Also I made some raviolis and let them dry later I tried to take them up and they broke apart form the wetness that the filling it made the. It was a ricotta pumpkin and some other spices mix. I did not dry them on corm meal. Is that the problem? Perhaps my dough was too thin? (I tried really thin dough) Also What machine is that Atlas, imperia?

@TheGwynnSmith Hey! I used to use a knife and then press all the edges together with a fork! This (or a ravioli plate) is SOOOOOOOOO much easier! MANGIA!

The ravioli are about the size of your thumb. Once around the pin is 3 or 4 depending on the size of the pin.

@besamemucho5 Ravioli pins come in different sizes depending on manufacturer, so it would depend on how wide your noodle is, but yes, you could conceivably roll ACROSS the noodle and not along it, whichever way wastes less edges and give you more ravioli per pass. Some people roll their dough into a circle, cover half with filling, flip the other half over, and then roll away, so there will be many incomplete ravioli. However, pasta is pasta - cook it and eat the scraps for lunch! MANGIA!

Where can you find one of these pins

wow this way is really fast...the rolling pin method seems to be the way to go....although wouldn't it be faster if you run the pin with-wise instead of length-wise?

@baribearsd Unfortunately, I do not own a KitchenAid! So, we always make do with whatever tools we have and whichever ones work best for us! MANGIA!

@gbeeize You can Google or go to Amazon (believe it or not) and type in 'NORPRO', who is the manufacturer. They may come in slightly different sizes, and sell @ $25. Good Luck! MANGIA!

Why have you got a cloth down? Is that required? Thanks!

I have the same exact pin, but all of mine popped open. I ended up just baking all of it so not a total loss.

@ItsCovert - Oh~ PUL-LEEZE tell me you didn't eat that stuff! Pasta from a can! LOL!

It is an old Altas machine. Take my word for it - COOK the meat with spices first, let cool completely and then make the ravs. In theory boiling cooks the raw meat - but don't take a chance. Ravs do absorb moisture from the filling, so they need air all around to dry - either on cornmeal or a cooking rack of some kind. Heavy or lumpy fillings like meat need a 4 or 5 (7 is thinnest) - I rarely go thinner than a 4 or 5. Experiment with pasta thicknesses and different flours. Enjoy! MANGIA!!!

Wish you'd mention the brand of pin you are using as I want to buy one. :-( OR answer my question. what a bummer. Guess I'm not "versed" in how utube works with a forum.

@cosmicku - I bought mine online at bridgekitchenwaredotcom, but them seem to not be stocking them! Try amazon.com (No! Really!). Google either 'ravioli rolling pin' or 'checkered rolling pin.' GOOD LUCK! LOL! A little mineral oil will not hurt as they are untreated wood.

Can you use that rolling pin for meat ravioli

Which ravioli pin do you have (brand name). THANK U! You know what they say: emulate someone doing something YOU want to do! :-)

I wish I had watched this before I spent hours making a bad batch of pasta (Okay, flavored very well, but the ravioli fell apart). I'm ordering this.

@MTFunkyChicken Ravioli pins do come in different sizes, so you COULD cut squares and make bowties with them. I use a tool called a 'Pasta Bike' and set the cutting wheels 2 inches apart and cut squares to make the tortellini and cappelletti - which would also make great bowties, too! MANGIA!!!!!

Will this method work for the meat fillings?

@KWalsh554 - I bought mine online at bridgekitchenwaredotcom, but them seem to not be stocking them! Try amazon.com (No! Really!). Google either 'ravioli rolling pin' or 'checkered rolling pin.' There are some made by the Norpro Company. GOOD LUCK! LOL!

thanks john. this is so helpful and you have inspired me to make ravioli. you're very handsome too. ;) i have a fun idea for a vid if you would care to read it. should i send you a pvt message?

Tentei fazer e o meu ficou uma meleca. Acabou virando lazanha. Kkkkk

Two things - the larger the ravs the more they seem to flatten out when cooked; it has to do with the ratio of surface-to-filling since the cooked pasta expands greatly but the filling does not. The cheesecloth is a great idea but you should shop around and try different ricotta brands and find a 'drier' one. (As a child ricotta came in metal cans with holes so the moisture drained out.) Do you add binders such as eggs or grated cheeses to your filling to help them 'bind'? Experiment! MANGIA !!!

mmm looks yummy XD i wonder if you can eat it raw! ROFLOL

@ItsCovert i know you are joking.....

Out of stock on Amazon

Remember - do NOT put the filling to any edges because the pin will roll it out of it's way. There are many different sized pins, so be sure to get the most across your noodle that you can. MANGIA!

As with all things frozen - even properly - you should not store pasta for more than 4-6 weeks or the pasta may not survive the boiling well. Can you really deprive yourself of such delicious food for that long? LOL! MANGIA!!!

Hjjjjj🎉

The checkered ones do not open because the cheese wets the dough, so pressure from the pin does seal them well. The checkered ones are also smaller. so you will need more to 'fill' a plate, whereas the ones made on the plate can take meat fillings better, or if you would rather serve 6 or 7 artfully sauced to your guests who will cut them in 4 with a fork to eat them. It's all about the presentation - small ones 'family style' or large ones with exotic fillings 'restaurant style'? MANGIA !!!

Ghhjjjj😅

Bnjjjj😅

And where pray tell did you get the equipment? This video is useless without that info.