I have an Imperia pasta machine. Looking for a ravioli making
attachment for it. I know that there were two companies that made
these machines and the attachments were interchangeable. Does anybody
know the name of the company that produce the identical attachments?
Might be Atlas or Mercato?
Thanks for any info.

Allan Matthews wrote:
>
> I have an Imperia pasta machine. Looking for a ravioli making
> attachment for it. I know that there were two companies that
> made these machines and the attachments were interchangeable.
> Does anybody know the name of the company that produce
> the identical attachments? Might be Atlas or Mercato?
> Thanks for any info.

Just out of curiousity, could you explain what
a ravioli-making attachment would do? I've seen
ravioli molds, in which you lay a flat sheet of
pasta across the mold, press a bit of ravioli
filling into each pocket, brush water or an
egg + water solution around the filling, lay
a second sheet across the mold, and then run
a rolling pin across the mold to cut the ravioli
apart.

There's also a manual technique in which you
roll out a flat sheet, place bits of filling
in a row across the center, brush the water or
egg + water solution between the fillings, then
fold the pasta over the filling, pressing between
each one to fuse the pasta, and cut them out
with a ravioli wheel (more commonly known as
a pie crimper -- at least, that's what you should
call them when searching for them on eBay).
I believe this is actually called tortelli, by the
Italians. But an American would call them ravioli.
And unlike the Eskimos, we also have only one word
for "snow".

I've also seen special-purpose totally automatic
ravioli making machines on eBay. They're really
expensive, and take up a lot of room, but I'd
sure like to have one. You have to make the dough
(presumably in another machine, like a stand mixer
or bread machine), but then you put the dough in
one chamber and the filling in another, and the
machine does the rest. They have a drum with
ravioli-shaped pockets in it, and the machine
rolls out the pasta, adds filling, and cuts them
out. The one I was tempted to bid on had pockets
with an unattractive half-moon shape, and you're
stuck with whatever the machine comes with.

By the way, is there such a thing as risen ravioli?
I don't see any reason why you couldn't add yeast
to a pasta dough, roll-fill-cut as usual, then
set it aside to rise before cooking it. There
must be some reason it wouldn't work that isn't
immediately obvious to me. Maybe a risen dough
would dissolve in the boiling water. Of course,
you could deep-fry it . . .

On Mon, 11 Aug 2008 17:01:49 -0700, Mark Thorson >
wrote:

>Allan Matthews wrote:
>>
>> I have an Imperia pasta machine. Looking for a ravioli making
>> attachment for it. I know that there were two companies that
>> made these machines and the attachments were interchangeable.
>> Does anybody know the name of the company that produce
>> the identical attachments? Might be Atlas or Mercato?
>> Thanks for any info.
>
>Just out of curiousity, could you explain what
>a ravioli-making attachment would do? I've seen
>ravioli molds, in which you lay a flat sheet of
>pasta across the mold, press a bit of ravioli
>filling into each pocket, brush water or an
>egg + water solution around the filling, lay
>a second sheet across the mold, and then run
>a rolling pin across the mold to cut the ravioli
>apart.
>
>There's also a manual technique in which you
>roll out a flat sheet, place bits of filling
>in a row across the center, brush the water or
>egg + water solution between the fillings, then
>fold the pasta over the filling, pressing between
>each one to fuse the pasta, and cut them out
>with a ravioli wheel (more commonly known as
>a pie crimper -- at least, that's what you should
>call them when searching for them on eBay).
>I believe this is actually called tortelli, by the
>Italians. But an American would call them ravioli.
>And unlike the Eskimos, we also have only one word
>for "snow".
>
>I've also seen special-purpose totally automatic
>ravioli making machines on eBay. They're really
>expensive, and take up a lot of room, but I'd
>sure like to have one. You have to make the dough
>(presumably in another machine, like a stand mixer
>or bread machine), but then you put the dough in
>one chamber and the filling in another, and the
>machine does the rest. They have a drum with
>ravioli-shaped pockets in it, and the machine
>rolls out the pasta, adds filling, and cuts them
>out. The one I was tempted to bid on had pockets
>with an unattractive half-moon shape, and you're
>stuck with whatever the machine comes with.
>
>By the way, is there such a thing as risen ravioli?
>I don't see any reason why you couldn't add yeast
>to a pasta dough, roll-fill-cut as usual, then
>set it aside to rise before cooking it. There
>must be some reason it wouldn't work that isn't
>immediately obvious to me. Maybe a risen dough
>would dissolve in the boiling water. Of course,
>you could deep-fry it . . .

The kind of attachment I am looking for sits on the the machine, has
rollers to guide the sheets of pasta and a small bin to hold the
filling. As you crank the machine, it makes indentations, fills them
and crimps them. A row of three ravioi are produced.
Been looking on ebay and know some of these are interchangeable but
can't remember which ones. I really do enjoy fresh pasta.
I have a tray thing to make ravioli but would like one of these
attachments

Allan Matthews wrote:
>
> On Mon, 11 Aug 2008 17:01:49 -0700, Mark Thorson >
> wrote:
>
> >Allan Matthews wrote:
> >>
> >> I have an Imperia pasta machine. Looking for a ravioli making
> >> attachment for it. I know that there were two companies that
> >> made these machines and the attachments were interchangeable.
> >> Does anybody know the name of the company that produce
> >> the identical attachments? Might be Atlas or Mercato?
> >> Thanks for any info.
> >
> >Just out of curiousity, could you explain what
> >a ravioli-making attachment would do? I've seen
> >ravioli molds, in which you lay a flat sheet of
> >pasta across the mold, press a bit of ravioli
> >filling into each pocket, brush water or an
> >egg + water solution around the filling, lay
> >a second sheet across the mold, and then run
> >a rolling pin across the mold to cut the ravioli
> >apart.
> >
> >There's also a manual technique in which you
> >roll out a flat sheet, place bits of filling
> >in a row across the center, brush the water or
> >egg + water solution between the fillings, then
> >fold the pasta over the filling, pressing between
> >each one to fuse the pasta, and cut them out
> >with a ravioli wheel (more commonly known as
> >a pie crimper -- at least, that's what you should
> >call them when searching for them on eBay).
> >I believe this is actually called tortelli, by the
> >Italians. But an American would call them ravioli.
> >And unlike the Eskimos, we also have only one word
> >for "snow".
> >
> >I've also seen special-purpose totally automatic
> >ravioli making machines on eBay. They're really
> >expensive, and take up a lot of room, but I'd
> >sure like to have one. You have to make the dough
> >(presumably in another machine, like a stand mixer
> >or bread machine), but then you put the dough in
> >one chamber and the filling in another, and the
> >machine does the rest. They have a drum with
> >ravioli-shaped pockets in it, and the machine
> >rolls out the pasta, adds filling, and cuts them
> >out. The one I was tempted to bid on had pockets
> >with an unattractive half-moon shape, and you're
> >stuck with whatever the machine comes with.
> >
> >By the way, is there such a thing as risen ravioli?
> >I don't see any reason why you couldn't add yeast
> >to a pasta dough, roll-fill-cut as usual, then
> >set it aside to rise before cooking it. There
> >must be some reason it wouldn't work that isn't
> >immediately obvious to me. Maybe a risen dough
> >would dissolve in the boiling water. Of course,
> >you could deep-fry it . . .
>
> The kind of attachment I am looking for sits on the the machine, has
> rollers to guide the sheets of pasta and a small bin to hold the
> filling. As you crank the machine, it makes indentations, fills them
> and crimps them. A row of three ravioi are produced.
> Been looking on ebay and know some of these are interchangeable but
> can't remember which ones. I really do enjoy fresh pasta.
> I have a tray thing to make ravioli but would like one of these
> attachments

I've got a bunch of different kinds of ravioli making items, and
unfortunately all seem to be a pain in the butt, from the ice cube tray
style, to the roller crimper, to stamp crimpers and finally the crank
attachment that hangs on the Atlas Pasta Queen. The crank attachment I
have is from Villa Ware and fits the Atlas just fine. It still seems
like you need at least two people to operate it though. The Villa Ware
"BeeBo" Cavatelli Maker on the other hand works beautifully.

On Mon, 11 Aug 2008 22:51:57 -0500, "Pete C." >
wrote:

>
>Allan Matthews wrote:
>>
>> On Mon, 11 Aug 2008 17:01:49 -0700, Mark Thorson >
>> wrote:
>>
>> >Allan Matthews wrote:
>> >>
>> >> I have an Imperia pasta machine. Looking for a ravioli making
>> >> attachment for it. I know that there were two companies that
>> >> made these machines and the attachments were interchangeable.
>> >> Does anybody know the name of the company that produce
>> >> the identical attachments? Might be Atlas or Mercato?
>> >> Thanks for any info.
>> >
>
>I've got a bunch of different kinds of ravioli making items, and
>unfortunately all seem to be a pain in the butt, from the ice cube tray
>style, to the roller crimper, to stamp crimpers and finally the crank
>attachment that hangs on the Atlas Pasta Queen. The crank attachment I
>have is from Villa Ware and fits the Atlas just fine. It still seems
>like you need at least two people to operate it though. The Villa Ware
>"BeeBo" Cavatelli Maker on the other hand works beautifully.

I have the tray type made by Villa Ware but after I roll across the
top of the tray to trim the dough, the dough sticks to the tray and I
have trouble getting the ravioli free. Looked up new attachments and
read reviews, Half said they worked, but other half said not worth
anything. Sounds like you have had experience enough for me to
listen. Thanks for info but guess I'll forget this on Maybe if I
flour the bottom of the dough better it won't stick.

On Mon, 11 Aug 2008 22:51:57 -0500, "Pete C." >
wrote:

>The Villa Ware
>"BeeBo" Cavatelli Maker on the other hand works beautifully.


Time for a recipe!

CAVATELLI WITH ZUCCHINI, SAUSAGE & SAGE
by Frankies Spuntino
http://avenuefood.com/2006/10/02/off...age--sage.aspx

3 links Italian sausage
3 small zucchini
3 cloves minced garlic
1 pound fresh cavatelli
12 sage leaves, cut into thin ribbons
6 tablespoons butter
Pinch of red pepper flakes
Salt and pepper

Put water on to boil for the cavatelli. Cook sausages in a covered
pan with 1/2 inch water until cooked through, about ten minutes. Cut
each sausage in half lengthwise, then slice into 1/2-inch-thick
half-moons. Cut zucchini in half lengthwise, then slice into
1/2-inch-thick half-moons. Brown sausage in olive oil, remove from
the pan. Brown the zucchini, cooking at fairly high heat so it takes
on color but doesn't get mushy. Remove zucchini from the pan. Boil
the cavatelli. Meanwhile, add butter to the pan and cool until it
begins to brown and smell nutty (take care not to burn it!) Add
garlic, sage, and red pepper flakes and stir about thirty seconds.
Add sausage and zucchini back to the pan, season with salt and pepper,
and mix in the cooked cavatelli.

Serve with freshly grated parmesan cheese.



--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Tue, 12 Aug 2008 14:54:41 GMT, Allan Matthews
> wrote:

>I have the tray type made by Villa Ware but after I roll across the
>top of the tray to trim the dough, the dough sticks to the tray and I
>have trouble getting the ravioli free. Looked up new attachments and
>read reviews, Half said they worked, but other half said not worth
>anything. Sounds like you have had experience enough for me to
>listen. Thanks for info but guess I'll forget this on Maybe if I
>flour the bottom of the dough better it won't stick.

I was going to suggest a nonstick spray. The old fashioned way of
fingers seems more appropriate to me. Once you've done a few, it's
not hard to be uniform.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Allan Matthews wrote:
>
> On Mon, 11 Aug 2008 22:51:57 -0500, "Pete C." >
> wrote:
>
> >
> >Allan Matthews wrote:
> >>
> >> On Mon, 11 Aug 2008 17:01:49 -0700, Mark Thorson >
> >> wrote:
> >>
> >> >Allan Matthews wrote:
> >> >>
> >> >> I have an Imperia pasta machine. Looking for a ravioli making
> >> >> attachment for it. I know that there were two companies that
> >> >> made these machines and the attachments were interchangeable.
> >> >> Does anybody know the name of the company that produce
> >> >> the identical attachments? Might be Atlas or Mercato?
> >> >> Thanks for any info.
> >> >
> >
> >I've got a bunch of different kinds of ravioli making items, and
> >unfortunately all seem to be a pain in the butt, from the ice cube tray
> >style, to the roller crimper, to stamp crimpers and finally the crank
> >attachment that hangs on the Atlas Pasta Queen. The crank attachment I
> >have is from Villa Ware and fits the Atlas just fine. It still seems
> >like you need at least two people to operate it though. The Villa Ware
> >"BeeBo" Cavatelli Maker on the other hand works beautifully.
>
> I have the tray type made by Villa Ware but after I roll across the
> top of the tray to trim the dough, the dough sticks to the tray and I
> have trouble getting the ravioli free. Looked up new attachments and
> read reviews, Half said they worked, but other half said not worth
> anything. Sounds like you have had experience enough for me to
> listen. Thanks for info but guess I'll forget this on Maybe if I
> flour the bottom of the dough better it won't stick.

Drier dough, floured on the bottom before placing on the ice cube tray
type form, brush the top surface with water before filling and topping
to promote sealing.