Making Ravioli, any good tips?

[dontcallmemam]

I think the pasta has to be as thin as possible.
Should I dry it out before pressing?
Bigger or smaller better?
Any tips gratefully received.

Er, I don't really have any tips apart form gently get all the air out of the pocket, otherwise the ravioli will burst open when cooked.

I remember seeing a really good food series on C4, where an Italian/Welsh cook and her sisters cooked a lot of ravioli and other pasta... Her name was Michaela Chiappa (can't remember the name of the show). And I keep meaning to go back and re-watch the series on 4od as I have just bough pasta attachments for my Kenwood. And also a ravioli tray. And a ravioli roller thing. Not made anything since I went shopping crazy tho...

Thanks Hazel. I've made a pig's ear of tortellini, rolled the pasta too thin, over-filled and definitely didn't get the air out
Time to invest in a ravioli tray I think.

Michaela Chiappa's show was called Simply Italian. It was fabulous

I've just started making pasta, also got myself a ravioli roller cutting thing. I started with lasagne, which turned out great, and then I cut up the leftover sheets and dried them, so we had a sort of tagliatelle.

I'm building myself up to make the ravioli, but am scared it will just fall apart in the water!

I've got lasagne, tagliatelle & spaghetti down to a fine art.
The stamper for ravioli is hard work, it doesn't cut through the pasta neatly. I've seen a ravioli tray with a metal top that you roll over, is that what you've got kitchen witch?

Not the thinnest setting or it breaks too easily IME - probably the second thinnest.
Don't put too much filling in.
TBH I've never managed very well!