If you have the ravioli maker attachment for your mixer, here are some tips for how to use it:
Making the best pasta dough
Good pasta dough is firm and leathery to touch, but also pliable. It should not stick to your fingers or crumble and fall apart.
Many factors, such as humidity, the brand of flour used, and the size of eggs, may affect dough consistency. To test for correct dough consistency, pinch a small amount of dough together after mixing. If the dough stays together without sticking to your fingers, it should work well.
- If the dough seems too dry, add a small amount of water to reach the correct dough consistency. Repeat the folding and kneading process.
- If the dough seems too wet, add a small amount of flour to reach the correct dough consistency. Repeat the folding and kneading process.
How to preparing pasta sheets
There are two ways to make your pasta sheets:
1. With the roller attachment
For best results, the pasta roller attachment should be used for preparing pasta sheets.
- A roller setting of 4 or 5 on the pasta roller is recommended.
- If rolled thinner, the ravioli pockets may tear when filled.
Width: Pasta sheets should be the full width of the ravioli maker (also full width of the pasta roller), 13.75cm, to make sure that the outside rows of pockets seal correctly.
Square ends: It is helpful to cut the ends of the pasta sheets square before folding the sheets in half to begin making the ravioli. This is because if one or both ends are slanted all of the ravioli pockets at the end will not have both sides of pasta to seal.
Texture: Make sure that the dough is firm and leathery to touch.
- Dough that is too sticky may tear when processing through the Ravioli Maker.
- Dough that is too dry will not seal the ravioli, and the sides may get caught on the sides of the Ravioli Maker and rip.
Patting the dough with flour on the outside before running it through the Ravioli Maker will help the pasta come through much easier.
Size of ravioli: The ravioli maker produces three ravioli at a time (across). 
- There is a small perforated piece of dough that needs to be removed between each ravioli to separate them.
- They are square, so they are approximately 1½" squares.
2. Preparing pasta sheets by hand
If you do not own a pasta roller, pasta sheets can be prepared by hand.
- Pasta sheets should be rolled out to a thickness of 1.56 mm and a width of 13.75 cm to pass through the ravioli maker.
- See additional tips in the section above.
Tips for cooking and storing ravioli
- Separated ravioli can be cooked right away. Boil in 5.7L of salted water until al dente or slightly firm to the bite, approximately 3 to 4 minutes.
- Separated ravioli can be stored in the refrigerator overnight. For longer storage, individually freeze ravioli on a baking sheet. Then store in the freezer in a sealed container.