Ravioli help
When I make ravioli, I like to make mass quantities and freeze them. I lay them in a single layer on a cookie sheet and freeze before putting them in a freezer bag. The problem is that the tops crack in the freezer, spilling the contents when I put them into boiling water. I use the standard recipe for homemade pasta, the recipe that came with the mixer attachment for making pasta. I don't overfill and I press out the air. Any suggestions?
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9 Comments:
Maybe try to increase the thickness of the dough?
orchidgirl at 10:51AM on 10/08/09
maybe cover them with plastic wrap so that they don't dry out (I'm assuming that's what's happening when they crack)? Plastic should be easy to remove when they are frozen.
Carioca at 10:52AM on 10/08/09
They do seem a little dry after freezing. I'll try covering them. Thanks
Barbieri13 at 12:48PM on 10/08/09
How long do you freeze them before bagging? I'm thinking if you put them in the freezer until they are *just* firm and will no longer stick to one another, you could put them in the freezer bag and avoid cracking.
Kerosena at 3:49PM on 10/08/09
I usually sprinkle some corn meal on the raviolis to help them dry out before freezing. I freeze them in a flat layer and then once they're firm I put them in baggies. I haven't had any cracks. I have had leaks, but that's not a dough problem, that's a laziness on my part problem.
gingercookiewithlime at 5:55PM on 10/08/09
Do you let the dough rest before rolling it out? The gluten may be doing some funny things in the freezer, similar to how dough can shrink in the oven if not allowed to rest.
WickedGoodDinner at 7:02PM on 10/08/09
It sounds like the dough is too thin. Try one setting thicker. I have frozen many a ravioli and chinese dumpling without a single crack.
climbhighak at 10:27PM on 10/08/09
Could be a number of problems, but I'll suggest what is the most common. It's possible the dough wasn't worked enough in the pasta roller. Even on the thinnest setting it shouldn't crack. We make tortellini's at work and take them to the second to last setting. you should be able to take a piece of the rolled out dough and stretch it without any rips or tears appearing, and it should spring right back into shape.
you should use some corn meal on the parchment to help prevent with sticking.
I've been known to leave my tortellini's in the bakery rack freezer on a sheet pan overnight with no problems. Well, except that the people in the bakery complain that I'm using the little space they have.
phenoderr at 12:01AM on 10/09/09
I agree with increasing the gauge of your pasta. But then I don't mind a little bit heavier, heartier rav.
Try bagging them as soon as they're frozen instead of giving them more "uncovered" freezer time.
I suppose a vacuum sealer is out of the question...?
therealchiffonade at 8:42AM on 10/09/09