There are a lot of means to cut squared ravioli. Todays plastic and Teflon gadgets are worldwide cheaply widespread by Chinese industry. However I found this piece fun to make, and got good practice for future grating pieces.
And yes, I put my helmet on to compete with the excellent pieces already submitted on the CS1 !!!!! WOW
Well, at least we have a ticket for LJ T shirt.
This is the final piece, to mark ravioli Measure 6×6 ”, and each square is 30mm
Started with a piece of bolivian cedar which was conveniently planed to a 1 1/8” width, and cut to less than a foot length.
With a 6mm adjustable router box jig, I cut a series of 1 1/4” equal spaced dadoes of 9/16” depth.
After testing the table saw, I ripped 6mm stripes + a hair for sanding allowance .
Stripes were tested and after sanded, then interlocked, and finally cut to final length. (It was pretty much easier cutting after making dadoes and ripping. Even is more waste of wood as you can see)
Stripes were glued with CA.
After routing a 1/4 ” dado along the borders of the marker, I glue an inlay (CA)
Applied lacquer sealer, and finally buffed
Good luck for all contenders and thank U for participating.
Thank U as well for visiting
-- Back home. Fernando
7 comments so far
CaptainSkully
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1187 posts in 1730 days
#1 posted 967 days ago
I love making ravioli the old school way! People appreciate it. I’m from St. Louis, where they “toast” it by breading it and pan frying it. It’s a phenomenal dish with homemade marina. I’ve tried some of the gadgets and there’s a pretty good show on the Food Network by Alton Brown. The sky’s the limit on the stuffing. I use egg wash to seal the pockets together. Served a la carte, as a side, or on a bed of something else. Yummo!
-- You can't control the wind, but you can trim your sails
BigTiny
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1653 posts in 1060 days
#2 posted 967 days ago
Why am I suddenly hungry? ;)
-- The nicer the nice, the higher the price!
SPalm
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4120 posts in 2053 days
#3 posted 967 days ago
Nice.
I am hungry too. What’s going on here? I need to get back in the kitchen.
Steve
-- -- I'm no rocket surgeon
Rick Dennington
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2889 posts in 1366 days
#4 posted 967 days ago
Greetings Fernando,
Pretty slick way of making ravioli….I love that stuff…..I often wondered how they got the little squares made. Oh, and thanks for the nice comment on my shop….Feel free to take any ideas you want or need…
-- " Don't ever wrestle a pig in a mudhole....he'll be having more fun than you..!!
mafe
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8057 posts in 1261 days
#5 posted 964 days ago
Wauuu Fernando,
Please take pictures and post them, next time you use it, this I would love to see how this works, I might make one my self.
Love it!
Best thoughts,
Mads
-- Mad F, the fanatical rhykenologist and vintage architect. Democraticwoodworking.
StumpyNubs
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5049 posts in 972 days
#6 posted 952 days ago
This is fantastic! I am a little confised on how it works- do you just roll out the pasta dough and press this down into it like a cookie cutter? Are the edges sharpened on the bottom?
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fernandoindia
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1002 posts in 1115 days
#7 posted 948 days ago
Thank you all for the nice comments.
I am trying to put together and work out some personal issues, that´s why I´m offline all the time, still for a couple of weeks. I´m taking a break now and take the opportunity to apologize for not answering before.
Yes Mafe, I still owe a video on the pasta making, (Would that be an out of topic?)
Jim, , yes you can do it that way, or as I drafted in the comments of the Project
The edges are not sharpened. Are just for pressing the two pieces of pasta. You are supposed to cut the ravioli with a roulette after.
Take care
-- Back home. Fernando
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