Steps for Ravioli with a Mold

• Follow these steps to obtain an elastic and silky dough, perfect to work with the mold without breaking.
  Prepare the “fountain”: On a pastry board (or a clean work surface), sift the type 00 flour and make a wide well in the center. Break the eggs into the hole, add the olive oil and a pinch of salt.
  Start mixing: With a fork, gently beat the eggs while gradually incorporating the flour from the inner edges, taking care not to break the rim so the eggs don’t spill out.
  Mixing the dough by hand: When the mixture looks grainy and the flour has absorbed the liquids, start working with your hands. Knead vigorously using the palm of your hand, “stretching” the dough and folding it back over itself.
  Find the right consistency: If the dough seems too sticky, add a pinch of flour on the board; conversely, if it appears too dry or hard, slightly moisten your hands with a little water.
  Patience is key: Continue kneading for about 10 minutes until the dough ball is perfectly smooth, homogeneous and elastic.

  

• Resting (essential): Wrap the dough in plastic wrap (or cover it with an inverted bowl) and let it rest at room temperature for at least 1 hour. This step is crucial: it allows the gluten to relax, making the dough easier to roll and preventing it from springing back while you use the mold.

• The secret to great ravioli is a dry, well-seasoned filling.
  Browning the meat: In a non-stick pan, heat a drizzle of olive oil and add the ground meat. Let it cook over medium heat for at least 15 minutes, stirring often with a wooden spoon to break it up well.
  Cooling: Once cooked, turn off the heat and let it cool completely. Pro tip: Never put hot filling on fresh pasta, otherwise the dough will become too moist and may break.
  Preparing the filling mix: In a large bowl, combine the cooled meat with the other ingredients planned for your filling (such as Parmigiano, eggs or seasonings).
  Perfect texture: If you prefer a finer, smoother filling (ideal for first-time mold users), briefly pass the mixture through a food processor or blender until you reach the desired texture.

  

• After the resting time, your dough will be elastic and ready to be turned into thin rectangles.
  First rolling by hand: Take the dough and cut off a piece at a time (remember to keep the rest covered so it doesn’t dry out). Lightly flour the board and press the piece with the rolling pin to give it a rectangular shape.
  Using the pasta machine (or “Nonna Papera”): Pass the rectangle of dough through the pasta machine, starting from the widest setting.
  Thin but sturdy: Fold the dough over itself and pass it through several times, tightening the rollers a little at a time (one notch at a time) until you obtain thin, regular rectangular sheets.
  The chef’s touch: The sheet for ravioli made with a mold shouldn’t be as transparent as a tissue, nor too thick. A thickness of about 0.04–0.08 in (approx. 1/32–1/16 in) is ideal to support the filling without opening during cooking.

• Now that you have the sheet ready and a flavorful filling, it’s time to shape your homemade ravioli.
  Prepare the mold: This is the fundamental trick. Generously flour the mold before laying the dough to prevent the ravioli from sticking to the bottom.
  The bottom sheet: Lay the first rectangular sheet over the mold, keeping it slightly relaxed (don’t stretch it too much).
  The filling: Place a small amount of filling in each cavity (about 1/4 tsp or a hazelnut-sized ball). Be precise and avoid getting the pasta edges dirty, otherwise they won’t seal properly.
  Covering and the “air trick”: Lay a second sheet on top. Before sealing, gently press with your fingertips around each filling to push out any trapped air. Why do this? If air remains inside, the ravioli may open during boiling!
  Perfect sealing: Roll the rolling pin (or the dedicated roller) firmly over the mold. The edges of the mold will cut the dough, perfectly separating each raviolo.
  Using the scraps: Remove excess edges. Don’t throw them away! Re-knead the scraps to create new ravioli or, if the filling is finished, roughly cut them to obtain rustic maltagliati or tagliatelle.

  

• Your ravioli are ready! You can cook them immediately or let them dry on a floured tray for about an hour.
  Cooking: Drop them into plenty of boiling salted water. Fresh pasta cooks very quickly: when they float to the surface, they are ready to be lifted out with a slotted spoon.
  Sauce ideas: Thanks to the flavorful filling, these ravioli are excellent simply with melted butter, sage and a sprinkle of Parmigiano Reggiano. If you prefer something richer, a classic Bolognese ragù or a simple tomato and basil sauce will be perfect!

  

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