must be removed from the locking area, bin and faceplate. Make sure there’s no flour
in the white screw hole, which is behind the mixing bin (on motor base).
POPEIL 4-WAY RAVIOLI CUTTER
Lasagna Noodles & Ravioli
You may want to roll the lasagna noodles thinner with a rolling pin. Lay out the
noodles, place ¼ teaspoon of your filling on the center, toward the end in a lump.
Cover with another piece of noodle and cut with a ravioli shaped cutter.
(For convenience use a flat pasta die as a top to protect your palm)
Hints: if your noodles or ravioli aren’t sticking together, brush the edges with water
before cutting or use a small spray bottle with water to moisten the entire noodle.
Don’t try to put too much filling in your ravioli. A tiny amount works best.
Ravioli can be made with a variety of meats and cheeses. Be inventive and find the
ones that suit your family best. Serve them with your favorite Italian Sauces, or with a
combination of Bertolli Olive Oil, garlic and Italian herbs.
Here is a favorite recipe:
Combine 1 cup chopped spinach – Fresh or frozen (thaw & Drain)
1 cup ricotta cheese
1 teaspoon salt
1 teaspoon garlic powder
Optional: Mix with 1 pound sautéed ground beef
Gently mix ingredients together and spoon small lumps (1/4 teaspoon) in the center of
the noodles, cover lump with another noodle and cut with the ravioli cutter.
Drop finished ravioli in boiling water for about 7 minutes. Drain.
Serve with either spaghetti sauce or the Creamy Dill Sauce in the Pasta Recipe Book.
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