Learning how to use KitchenAid ravioli maker comes down to four steps: attach it to a stand mixer with the mixer off, feed a folded pasta sheet between the rollers, add filling through the hopper, and turn the handle by hand. The attachment is approved for all KitchenAid household stand mixers, and its official booklet, KitchenAid Ravioli Maker Attachment Instructions and Recipes (part 9709927A), gives the settings and cleaning steps used below.
What the KitchenAid Ravioli Maker Does and What You Need
The KitchenAid Ravioli Maker is a manually operated attachment that fills pasta sheets and crimps them into strips of stuffed pasta. Ravioli are a stuffed pasta, a filling enveloped in thin pasta dough, as Wikipedia’s ravioli entry explains. If you want to compare it with a similar shape first, see agnolotti vs ravioli.
Before you learn how to use KitchenAid ravioli maker, check the fit. The attachment mounts on the mixer for stability, but you turn its handle by hand for precise control, and the booklet says the mixer is not turned on while you make ravioli. Gather these items first:
- The Ravioli Maker with its hopper and filling scoop
- Pasta sheets 1/16 inch (0.156 cm) thick and 5 1/2 inches (13.75 cm) wide
- A KitchenAid Pasta Sheet Roller (model KPSA, sold separately), or a plan to roll sheets by hand
- Flour for dusting, and a filling of your choice
How to Prepare Pasta Sheets for the Ravioli Maker
Pasta sheets for this attachment must be 1/16 inch (0.156 cm) thick and 5 1/2 inches (13.75 cm) wide, so roll them to that size first. Preparing the sheets is the first practical step in how to use KitchenAid ravioli maker.
Begin with dough that has rested at least 10 minutes. The booklet’s basic egg pasta uses 4 large eggs, 1 tablespoon of water, 3 1/2 cups of flour and 1/2 teaspoon of salt. Wikipedia’s pasta article notes that fresh pasta is usually made with eggs and all-purpose or “00” flour, and the fresh pasta dough recipe covers the dough in more detail.
With the Pasta Sheet Roller on the mixer, roll the dough at setting 1, then setting 2, then setting 3, with the mixer on Speed 2 or 4. For very moist fillings such as pumpkin, the booklet says to use roller setting 4. Without the roller, roll the dough by hand to the same 1/16-inch thickness and 5 1/2-inch width. A settings chart for the roller is in this guide on how to use the KitchenAid pasta roller.
How to Attach the Ravioli Maker to Your Stand Mixer
Attach the Ravioli Maker in six steps, with the speed control lever set to OFF/0 and the mixer unplugged. These steps for how to use KitchenAid ravioli maker are the same on any household stand mixer.
The booklet starts with safety, so do not skip the first two steps:
- Set the stand mixer’s speed control lever to OFF/0.
- Unplug the stand mixer.
- Loosen the attachment knob by turning it counterclockwise.
- Fit the attachment into the mixer’s attachment hub.
- Rotate the attachment slightly back and forth if needed until it sits fully in the hub.
- Tighten the attachment knob clockwise until the attachment is secure.
The booklet’s safeguards say to unplug the mixer before putting on or taking off parts. The same rule applies to the Pasta Sheet Roller, which mounts the same way.
How to Use KitchenAid Ravioli Maker to Fill Ravioli
Feed a folded sheet between the rollers, put the hopper back on, then add filling with the scoop while you turn the handle slowly.
Keep the mixer off throughout, because you operate the handle by hand. If you are new to the attachment, practice feeding a sheet without filling first. Then work through these steps:
- Pull the hopper upward to remove it from the attachment.
- Fold the pasta sheet in half and feed the folded end between the forming rollers.
- Turn the handle one quarter turn to feed the sheet in, then replace the hopper.
- Spoon 1 to 2 scoops of filling into the hopper.
- Turn the handle slowly so the ravioli strips feed through the bottom.
- Lay the strips on a lightly floured surface and let them dry for at least 10 minutes.
For a full recipe to practice with, homemade ravioli walks through the dough, filling and sealing by hand.
Troubleshooting Dough and Filling
Most problems when you practice how to use KitchenAid ravioli maker come from dough that is too dry, too wet or rolled to the wrong size, and the booklet gives a simple fix for each.
| Problem | Fix from the booklet |
|---|---|
| Dough seems too dry | Add a small amount of water, then repeat the folding and kneading. |
| Dough seems too wet | Add a small amount of flour, then repeat the folding and kneading. |
| Sheet is not the right size | Roll it to 1/16 inch (0.156 cm) thick and 5 1/2 inches (13.75 cm) wide. |
| Very moist filling such as pumpkin | Use roller setting 4 for the sheets. |
Good dough is firm and leathery but pliable. To test it, pinch a small amount together after mixing. If it holds together without sticking, it should work well.
How to Dry, Cook and Store Ravioli
The last stage of how to use KitchenAid ravioli maker is cooking. Boil the dried ravioli in 6 quarts (5.7 liters) of salted water until al dente, which takes about 3 to 4 minutes.
After the strips have dried for at least 10 minutes, cook them right away if you plan to serve them. To keep them, the booklet says the ravioli can stay in the refrigerator overnight. For longer storage, freeze them individually on a baking sheet, then move them to a sealed container in the freezer.
How to Clean the Ravioli Maker
Clean the Ravioli Maker by hand in warm soapy water, because the booklet says it should never go in a dishwasher.
- Brush off any dried dough from the rollers.
- Open the thin white plastic guides at the bottom for access to the rollers.
- Wash the attachment in warm soapy water, then rinse it with clean water and let it dry.
The Pasta Sheet Roller has its own care steps, covered in cleaning the KitchenAid pasta roller. If you are weighing attachments, the KitchenAid pasta extruder manual shows how the extruder differs.
Pumpkin Ravioli Recipe Example
The booklet’s pumpkin-sage recipe, a good test of how to use KitchenAid ravioli maker, uses one 15-ounce can of pumpkin and yields 6 servings of 12 to 15 ravioli.
Make one batch of basic egg pasta, roll the sheets at setting 4 because the filling is very moist, and then follow the fill, dry and cook steps above. Refrigerate the filling until you are ready to use it, and cook the ravioli right after they have dried.
Frequently Asked Questions
Is the KitchenAid Ravioli Maker compatible with my stand mixer?
The booklet says the attachment has been approved for use with all KitchenAid household stand mixers, so the same mounting steps apply to any of them. Its safeguards also advise using only attachments that KitchenAid recommends or sells.
Do I need the Pasta Sheet Roller to use the Ravioli Maker?
No. You can learn how to use KitchenAid ravioli maker without it, because the Pasta Sheet Roller (model KPSA) is sold separately. The booklet says you can roll sheets by hand, provided they are 1/16 inch thick and 5 1/2 inches wide.
Where can I find the KitchenAid ravioli maker instructions?
The printed booklet KitchenAid Ravioli Maker Attachment Instructions and Recipes, part 9709927A, is the official source for these steps, settings and recipes. It also has a proof of purchase page to fill in for warranty service.
Is there a warranty on the KitchenAid ravioli maker?
Yes. The booklet lists a one-year limited warranty on the Ravioli Maker Attachment. In the United States, if it fails within the first year of ownership, KitchenAid will arrange to deliver an identical or comparable replacement.
Can I wash the Ravioli Maker in the dishwasher?
No. Wash it by hand in warm soapy water, then rinse with clean water, because the booklet says not to wash it in a dishwasher.
Practice how to use KitchenAid ravioli maker with a plain sheet before you add filling, and keep the mixer off while you turn the handle. Roll the sheets to 1/16 inch, dry the strips for at least 10 minutes, and wash the attachment by hand after each batch. Keep your proof of purchase with the booklet in case you need warranty service.