Trouble with Rawioli

[bellamausi]

Ok, so I made rawioli today, but I couldn't get them as thin as I think they needed to be. First I sliced them with my mandoline, but as we were eating them, we realized they were WAY to thick.

I tried again with the leftover stuff later, since it said in Alissa's book, you could also use your spiral slicer. How do you get round thin slices in the spiral slicer? I sure couldn't figure it out!

I ended up cutting by hand, which was thinner than the mandolin, but very uneven and still not thin enough. It did taste better than the first batch though, so I think I'm on the right path.

So who made the rawioli before and got them right? And how did you do it? :(

[Rawkinlocs]

Karin,

I've made it successfully twice. I used the spiral slicer. There should be 2 settings on it with a little thingy you flip into either position - one for the shreds/"pasta noodles" and one for the slices.

I know that you're supposed to cut LENGTHWISE about 1/4" or so into the vegetable you use be it squash, turnip, zucchini, etc. and that way, they will be loose "chips" and not the continuous "ribbon" of connected "chips".

But one time I didn't cut the vegetable and ended up with that ribbon thing and I just pulled the slices apart carefully. Some tore and some stayed in tact.

Hope this helps somewhat for the next time!

[RawTruth]

Yeah, Karin. Just turn that little teensy lever on the side. Mine goes to the left for strands and to the right for slices. It attaches to the pastic rod that has the little blades on it. And, like Rawkin said, if you make a shallow cut down the length of the vegetable, you'll end up with flat circles. Once you do it, you'll see that it's a piece of cake.

[bellamausi]

Ahhh, I little light starts to come on! :D I think I know what you guys mean with cutting lenghtwise, but I'll have to put that into practice and see exactly.

About the little lever I already knew.

I will also have to put the veggie on the side, and not in the middle, right? That should work then..... ;)

[SedonaSun]

I sliced mine by hand. A few might have been a little thick, but once they sat for a few hours most softened up. And once the rest of them sat overnight, they were all soft.

[RawTruth]

I put anything I use in the middle. That's where the "holder" is on the lid when it's latched.

BTW, what vegetable are you using .... curious since I haven't tries rawvioli yet.

[bellamausi]

I used turnips. But if I would put them into the middle, then I wouldn't get round slices, right? I've only made angelhair pasta with it so far, so this is the first time I would try and make slices.

[Vanessa]

I use turnips or daikon radish. I use a mandoline that slices the rounds super thin.
Once you have the raviolis filled, put the marinara (or whatever sauce you are using) on top and let it sit for an hour or so. This will soften it and it's just like real pasta.

[bellamausi]

I use turnips or daikon radish. I use a mandoline that slices the rounds super thin.
Once you have the raviolis filled, put the marinara (or whatever sauce you are using) on top and let it sit for an hour or so. This will soften it and it's just like real pasta.

Thanks for the tip about them softening up. I'm sure that will make a difference in the taste as well! :)