Pasta Dishes forum: Striped Ravioli!!!

Views: 15, Replies: 8 » Jump to the end
Mar 14, 2010 1:40 AM CST
Name: Kathy Guagliano
Port Charlotte Florida
Beautiful Striped Pasta

Thumb of 2010-03-14/Katg/2086f7

Well I admit, I think I may have a screw loose at times! Sometimes I get a little obsessive when I cook and for the longest time I’ve been thinking about striped ravioli’s. You know those cute little packaged ones you find in places like Sam’s Club? How on earth do they make them striped?

So I figured I'd try a few things when I was making some fresh pasta one day. First of all, I tried laying colored strips side by side and feeding them through the pasta machine. It really didn’t work and I ended up with holes in my pasta. Then, I remembered seeing an episode of Cake Boss where they were making striped fondant. They layed strips of different color fondant on a base and ran it through the press. So why not pasta?

On this particular day I was making Lobster/Crab ravioli and it took me a long time and there was a point I was thinking it was a waste for something served as an appetizer. I have to say though…it’s all worth it when your friends eat it and you hear the ooohs and ahhhhs and they say it is delicious! I served it with a smoked salmon cream sauce and it really was so good!

I made a batch of pasta dough with the following ingredients:

1 cup Semolina flour
2 cups Unbleached all purpose flour,
3 eggs,
1 teaspoon olive oil,
1 teaspoon salt.


1/2 of spinach puree
1/2 cup of pimento pepper puree

click for complete pasta making instructions

I made extra because I wasn’t sure how much I would need for stripes! The leftovers, I just cut into Linguine. After getting the dough into a rough ball I divided it in half. I kept one half plain and split the other half into two.

I steamed and pureed spinach and used it for ¼. Used the other quarter for the red dough, I pureed roasted pimento pepper (that was the only think I could think of that would be tasty and make it red!)

Thumb of 2010-07-17/Katg/097567

I kneaded the dough separately…adding the coloring into the red and green dough.

Thumb of 2010-07-17/Katg/c4b94d

I rolled out and cut a strip of red and green dough with the Fettucini cutter and let it hang for a few minutes.

Thumb of 2010-03-07/Katg/c17f92

I rolled out a plain pasta strip to fit the ravioli pan. Layed strips of the cut red and green pasta ad pressed it down.

Thumb of 2010-07-17/Katg/06efbf

Fed it through the Pasta Machine again and “Voila” you have stripes!!!! I LOVE making pasta!.

Thumb of 2010-07-17/Katg/1c6bd6

To Fill and make Ravioli

I have this ravioli tray...but I still have to cut them by hand, but it's a good guide...Do not overfill. Add a top layer of Pasta and press all the edges together to seal.

Thumb of 2010-07-17/Katg/f19ec8

I made these about 8 hours before I boiled them. I just covered them with plastic wrap and put them in the refrigerator. You can freeze them at this point though. Lay them individually on a floured sheet pan, cover and freeze and then take them off the pan and put them into a freezer bag for later usage.

Ummmm...If you look at the farthest ones I got a little confused and put the pasta upside down when laying the bottom layer into the pan! It should have been STRIPE SIDE DOWN!!!

Thumb of 2010-03-14/Katg/2086f7

This was the first time I ever made this recipe and I was getting a little nervous because I tend to over-fill. Not a problem though as everything just boiled up so well!

Thumb of 2010-07-17/Katg/146c78

I served these ravioli's with a Smoked Salmon Cream Sauce Click for recipe

Thumb of 2010-03-19/Katg/442002

You cook these for about 10 minutes, add them to your sauce for about a minute. Serve and top with additional sauce.

Thumb of 2010-07-17/Katg/4233b7

I made some striped, some green and some red....They were just so pretty!


Mar 15, 2010 6:08 PM CST
Name: Thia Lord
Rhode Island
Hi Kat!
I am new to this group. I joined because I have just purchased a pasta machine ( second-hand, Italian-made, hand crank) and I am so anxious to try it. I have been cooking for many, many, many years, but have never have tried to make pasta. This winter I had the most delicious handmade ravioli stuffed with butternut squash which was lightly dressed with a sage infused, olive oil-type sauce. It was so fantastic, I thought I must to try to make it. So, here I am --- I have seen your recipe for pasta and now this recipe for ravioli (sooo beautiful!) which have truly inspired me. Thanks!! ( I'll let you know how I make out...)
Mar 15, 2010 9:32 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Hi Thia...So good of you to join us...

I have had ravioli filled with butternut squash before myself and it is absolutely exquisite! It's definitely on my list to try!

It had been years since I made pasta and I just decided to take it up again a few months ago. I am so enjoying it. My Pasta I made 20 years ago was good but it's much better now. I think it has a lot to do with me being a better cook and understanding things more and possibly having more patience. It also helps to have a Motor on the pasta machine. It's so much easier working with 2 hands free.

Don't get discouraged if the dough doesn't feel right. Sometimes it takes a while for it to all come together and using different sized eggs can make a big difference. If it feels too sticky...add a little more flour and it it's too dry, add some liquid. When you start kneading your dough though, you'll start feeling the difference and it will get to the point where it feels just right. I also think the resting time (at least 30 minutes wrapped in plastic) is important. These are all things I've learned lately!

Homemade Ravioli is very time consuming, but it's so worth it. I made that Lobster Ravioli and was thinking...Is this really worth the time. expense, etc? really was! A very special dish.

Can't wait to see what you make!


Mar 16, 2010 7:25 PM CST
Name: Thia Lord
Rhode Island
Thank you for such a wonderful response to my post and for the extra tips! Because of your inspiration, I am going to try to make the ravioli this weekend...I'm ready to be patient and to persevere. I'll be posting again after I give it a try :)
BTW, I, too, love lobster ravioli and often buy the ready- made from an Italian market here (I am in Providence, RI,) but oh, it is expensive, so if I could learn to make it, wow!
Wish me luck---Here's hoping for some success!
Mar 17, 2010 4:13 PM CST
Name: Mary
south west WA. state
kat dear, I am patiently (not)waiting for you to share your smoked salmon cream sauce. & was this filling crab/lobster just that? Get on it girl.
Mar 18, 2010 10:57 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
hahahaha! OKAY Mary!

I just posted the salmon sauce on the pasta thread. I have to tell you though...I was in Sams warehouse tonight and seen their Lobster Ravioli which looked really good. It's obviously not worth making it and it's a lot of work! I think it tasted good, but with that sauce anything would taste good! It probably cost me $40 to make appetizer pasta for 6 people - Sam's - 12.96 for 2 packs of darned Lobster ravioli! Arrrggghhhh
Mar 18, 2010 11:42 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
I made those striped ravioli on Saturday when I was having 8 people for dinner. They took a long time and I was rushed! I'm like...been there, done that, not sure I want to try this again soon!

Well...things change after a couple of days. This time I'll do it when I have more time. I'm thinking green striped ravioli with a gorganzola or mixed cheese filling and a nice fresh light tomato sauce...How good would that be?
May 27, 2010 12:01 PM CST
Name: Thia Lord
Rhode Island
I am so sorry I didn't get back to you, sooner. Life's been just too hectic for me, but I did make the ravioli and it was a great success!! I cannot thank you enough for your inspiration... I am so sorry to find out this is the last day; I had hoped to check in when I had more free time this summer. I guess I can only wish you good luck and say thanks, again. All my best, Thia
May 28, 2010 10:33 AM CST
Name: Kathy Guagliano
Port Charlotte Florida
Thanks so much Thia. So glad it turned out well!

Hopefully this won't be the end and we'll meet up again!

Best to you also


« Back to the top
« homepage
« La Cucina di Kat cubit homepage
« Pasta Dishes forum

You must first create a username and login before you can reply to this thread.

La Cucina di Kat

Aka: “Kat’s Kitchen”. A warm and friendly place to really talk about good food, tell stories and share recipes from days gone by. Good down to earth cooking with an ethnic flair!

» Home
» Forums
» Articles
» Pages
» Database

Cubit owner: Katg