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Ravioli Tablet Marcato Red

Ravioli Tablet Marcato Red
Product Code
MC0020
Manufacturer Code
RT-RSO
Price:
49.60 €
VAT:
11.90 €
Total:
61.50 €
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Ravioli Tablet Marcato Red MC0020

Made in Italy

The Ravioli Tablet Marcato Red is made by the family-run Italian company Marcato that has specialized in cooking tools since 1930. The Ravioli Tablet Marcato Red is a clever mould for stuffed pasta that allows you to make tasty, fresh ravioli in just a few minutes!

The Ravioli Tablet Marcato Red is the easiest and funniest way to prepare tasty ravioli stuffed according to preference. Thanks to the removable surface that allows for the clean cut, 10 ravioli can be prepared at a time, within minutes and without any hassle and placed on the tray ready to be cooked.

The Ravioli Tablet Marcato Red has a solid, food-grade, anodized aluminium base and silicone feet that hold the tablet in place as you roll. The Ravioli Tablet Marcato Red has 10 stainless-steel wells for ravioli while the removable surface is made of transparent food-grade polycarbonate, which is easy to clean. The anodized aluminium alloy rolling pin featuring comfortable ball bearings that reduce the amount of effort that the user needs to apply.

Ravioli Tablet Marcato

  • Clever mold for ravioli.
  • Modern design.
  • 10 ravioli at a time.
  • Ravioli 5x5 cm.
  • Anodized aluminum base.
  • Stainless-steel wells.
  • Removable cutting surface of food-grad polycarbonate.
  • Rolling pin of anodized-aluminum roller.
  • Ready ravioli in a few minutes.
  • Clean cut.
  • Easy ravioli detach.
  • Click here to read the User Manual in Greek.
  • Click here to read the User Manual in English, Italian, French, Spanish and German.
  • Warranty 2 years.

 

        Dimensions:
  • Length: 34 cm
  • Width: 12 cm
  • Height: 2 cm
  • Length of Rolling Pin: 25.5 cm
  • Weight: 1.450 Kg

Ravioli Tablet Marcato

How to Prepare the Dough to make Pasta Sheets

Ingredients

  • 250 g superfine soft-wheat flour "00".
  • 3 whole egg.

Useful Tips:

  • Do not use cold eggs straight from the refrigerator to make the dough.
  • For better pasta, use a flour mixture of 125 g. soft-sheat flour and 125 g durum-wheat flour.

Doses for 4 people / 20 ravioli:

  • Pour the flour into a bowl, then the eggs and water in the middle (Fig. 1).
  • Beat the eggs and water with a fork and mix thoroughly with the flour.
  • Do not add salt!
  • Knead the dough with your hands (Fig. 2) until is completely smooth and elastic.
  • If the dough is too dry, add some water, if it is too soft add some flour.
  • Remove the dough from the bowl and place it on table lightly dusted with flour.
  • Continue to knead the dough by hand, if necessary (Fig. 3) and cut it into small pieces.
  • Set the pasta machine thickness-adjustment to 0 and pass one of the pieces of dough through the smooth rollers. Sprinkle both sides of the sheet that comes out with flour, and fold it in half: pass the sheet through the smooth rollers again and repeat this entire operation several times until the sheet is long and uniform (Fig. 4).

Ravioli Tablet Marcato

  • Cut the sheet of pasta in two and lightly dust with flour on both sides.
  • Set the thickness-adjustment knob on 1 and feed the sheet of pasta through once without folding it; then se it on 2 and feed the sheet of pasta through once again, then set it on 3 and so forth until achieving the desired thickness.
  • Now cut the shee of pasta crosswise into pieces about 25 cm (~ 10 inches) long (Fig. 5).

Filling the Ravioli Tablet Moulds

  • Flour the Ravioli Tablet Marcato (Fig. 6).
  • Lay a sheet of pasta on the Ravioli Tablet being careful to cover every ravioli mould with dough (Fig. 7).
  • Press each mould on the Ravioli Tablet with a finger to make the sheet stick to the mould, so that the pasta can be filled with stuffing (Fig. 8).
  • Fill each mould on the Ravioli Tablet with approximately 1 teaspoon of stuffing, and press it down with the teaspoon to remove any excess stuffing (Fig. 9).

Ravioli Tablet Marcato

Closing the Ravioli

  • Lay a second sheet of pasta over the ravioli you have just stuffed (Fig. 10).
  • Use both hands to press all of the edges on the Ravioli Tablet Marcato and all down the center to seal the two stuffed sheets together well (Fig. 11).
  • Flour the stuffed sheets one last time before cutting (Fig. 12).

Tip: Moisten the parts of the pasta sheet that need to seal together with a wet brush.

Ravioli Tablet Marcato

Cutting and Removing the Ravioli

  • Roll the rolling pin over to cut the ravioli (Fig. 13).
  • Remove all the excess dough from the 4 sides by lifting it with two hands (Fig. 14).
  • Lift the polycarbonate food-grade “rack” to detach the stuffed ravioli from the Ravioli Tablet Marcato (Fig. 15).
  • Turn the “rack” over onto the tablecloth with a quick 180 ° movement (Fig. 16).

Attention: You must turn the “rack” over by 180 ° very quickly, onto the counter.

Ravioli Tablet Marcato

How to Cook the Ravioli

  • Bring abundant salted water to a boil, where you will cook the ravioli.
  • Ravioli cooks in just a few minutes, between 5 and 6, on average.
  • Stir gently and drain the ravioli when it is cooked.
  • Place the ravioli in the pan containing the sauce.
  • Serve on heated plates and... enjoy your meal!

Stuffing Recipes for Ravioli

Stuffing Recipes for Ravioli

Ravioli with Ricotta and Spinach StuffingRavioli with Bell Pepper Stuffing
500 g Ricotta Cheese.500 g Ricotta Cheese.
500 g Spinach.100 g Parmesan Cheese.
100 g Parmesan Cheese.250 g Yellow Bell Peppers.
1 Egg.250 gr Red Bell Peppers.
Salt & Pepper.1 Egg.
Nutmeg.Salt & Pepper.
Nutmeg.

Stuffing Recipes for Ravioli

Ravioli with Artichoke StuffingRavioli with Meat Stuffing
500 g Artichoke Hearts.300 g Lean Veal Meat.
500 g Ricotta Cheese.100 g Parmesan Cheese.
100 g Parmesan Cheese.1 Egg.
1 Egg.Salt & Pepper.
1 Garlic Clove.Nutmeg.
Salt & Pepper.Sage.
Nutmeg.Rosemary.

Price:
49.60 €
VAT:
11.90 €
Total:
61.50 €

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