KitchenAid KRAV Owner's Manual

RAVIOLI MAKER ATTACHMENT

INSTRUCTIONS AND RECIPES

ACCESSOIRE MACHINE À RAVIOLI

INSTRUCTIONS ET RECETTES

ADITAMENTO PARA HACER RAVIOLES

INSTRUCCIONES Y RECETAS

KRAV

This attachment has been approved for use with all KitchenAid® household stand mixers.

U.S.A./En EE.UU.: 1-800-541-6390 Canada/En Canadá: 1-800-807-6777

9709927A

L'utilisation de cet accessoire a été approuvée pour tous les batteurs sur socle ménagers de KitchenAid®.

Este accesorio se ha aprobado para usarse con todas las batidoras de uso doméstico con base KitchenAid®.

Proof of Purchase

Always keep a copy of the sales receipt showing the date of purchase of your stand mixer attachment. Proof of purchase will assure you of in-warranty service.

Model Number __________________________________________________________________

Date Purchased __________________________________________________________________

Store Name and Location __________________________________________________________

Please complete the following for your personal records:

Preuve d’achat

Veuillez conserver une copie du coupon de caisse indiquant la date d’achat de votre Accessoires Du Batteur Sur Socle. La preuve d’achat vous assure du service après-vente sous garantie.

Numéro de modèle __________________________________________________________

Date d’achat ________________________________________________________________

Nom du magasin et emplacement ______________________________________________

Veuillez remplir ce qui suit pour votre dossier personnel :

Comprobante de compra

Siempre conserve una copia del recibo de ventas que especifique la fecha de compra de su aditamento para la batidora con base. El comprobante de compra le asegurará el servicio técnico bajo garantía.

Complete lo siguiente para su registro personal:

Número del modelo __________________________________________________________

Fecha de compra ____________________________________________________________

Nombre de la tienda y dirección ________________________________________________

Table of Contents

INTRODUCTION

Proof of Purchase ................................................................................. Inside Front Cover

Stand Mixer Attachment Safety.......................................................................................2

Important Safeguards ..................................................................................................... 2

FEATURES AND OPERATION

Pasta Sheet Roller Attachment ........................................................................................ 3

To Attach Pasta Sheet Roller Attachment (sold separately) ....................................... 3

To Prepare Pasta Sheets ........................................................................................... 3

To Clean Pasta Sheet Roller Attachment ...................................................................4

Preparing Pasta Sheets by Hand ......................................................................................4

Ravioli Maker Attachment ...............................................................................................5

To Attach Ravioli Maker Attachment ........................................................................6

To Use Ravioli Maker Attachment ............................................................................6

To Clean Ravioli Maker Attachment .........................................................................8

Tips for Exceptional Pasta ................................................................................................8

Cooking and Storing Ravioli ............................................................................................8

RECIPES

Basic Egg Pasta ...............................................................................................................9

Pumpkin-Sage Ravioli with Browned Butter and Pecans ..................................................9

Salmon Cream Cheese Ravioli with Roasted Garlic Cream Sauce ...................................10

Chicken, Pine Nut and Goat Cheese Ravioli with Traditional Red Sauce .........................11

Spinach and Mushroom Ravioli with Roasted Red Pepper Cream Sauce ........................12

ENGLISH

WARRANTY AND SERVICE INFORMATION KitchenAid

Hassle-Free Replacement Warranty – 50 United States and District of Columbia .......... 14

Hassle-Free Replacement Warranty – Canada ...............................................................14

How To Arrange for Warranty Service in Puerto Rico ....................................................14

How To Arrange for Service after the Warranty Expires – All Locations ......................... 15

How To Arrange for Service Outside these Locations ....................................................15

How To Order Accessories and Replacement Parts .......................................................15

Ravioli Maker Attachment Warranty .........................................................13

Stand Mixer Attachment Safety

ENGLISH

IMPORTANT SAFEGUARDS

When using electrical. appliances, basic safety precautions should always be followed including the following:

1. Read all instructions.

2. To avoid risk of electrical. shock, do not put mixer in water or other liquid.

3. Close supervision is necessary when this or any appliance is used by or near children.

4. Unplug mixer from outlet when not in use, before putting on or taking off parts and before cleaning.

5. Avoid contacting moving parts. Keep fingers out of feed and discharge openings.

6. Do not operate the mixer with a damaged cord or plug or after the mixer malfunctions, or is dropped or damaged in any manner. Return the mixer to the nearest Authorized Service Center for examination, repair or electrical. or mechanical. adjustment.

7. The use of attachments not recommended or sold by KitchenAid may cause fire, electric shock or injury.

8. Do not use the mixer outdoors.

9. Do not let the cord hang over the edge of table or counter.

10. Do not let cord contact hot surface, including the stove.

11. Do not feed food by hand. Always use included filling scoop.

12. This product is designed for household use only.

13. Also see Important Safeguards included in the Stand Mixer Instructions and Recipes booklet.

SAVE THESE INSTRUCTIONS

Pasta Sheet Roller Attachment

To Attach Pasta Sheet Roller Attachment (KPSA sold separately)

Remove “Do not immerse in water” label, prior to use.

1. Make sure the stand mixer’s

speed control lever is set to the OFF/0 position.

2. Unplug the stand mixer.

3. Loosen the attachment knob (A)

by turning it counterclockwise and remove the attachment hub cover or flip up hinged hub cover.

4. Insert the attachment shaft housing (B) into the attachment hub (C) making certain

that attachment power shaft fits into square hub socket.

5. It may be necessary to rotate the Pasta Sheet Roller back and forth. When the Pasta

Sheet Roller is in proper position, the pin (D) on the attachment housing will fit into the notch (E) on the hub rim.

6. Tighten the attachment knob by turning it clockwise until the Pasta Sheet Roller is

completely secured to mixer.

To Prepare Pasta Sheets

3. Fold dough in half and place folded end in first, roll again. Repeat folding in half and kneading process several times or until dough is smooth and elastic, and

1. Prepare pasta dough and let rest at least 10 minutes. Cut dough into sections approximately the size of a tennis ball and work with one section at a time. Wrap remaining dough in plastic wrap to keep from drying out.

2. Adjust Pasta Sheet Roller to setting 1 (Pasta Sheet Roller settings are adjusted by pulling out and turning the knob on the front of the attachment). Turn the stand mixer to Speed 2 or 4. Shape dough into small round ball and slightly flatten. Feed dough into the Pasta Sheet Roller.

as wide as width of roller. Lightly dust pasta with flour while rolling to aid in drying and separation.

4. Move the Pasta Sheet Roller adjustment knob to setting 2. Lightly dust the rollers with flour. Feed the dough through rollers folded end first to further flatten. Change to setting 3 and feed dough through rollers again. Dough should be flexible, not sticky, and as wide as the flat rollers.

5. Using a knife, trim each end of the dough sheet.

ENGLISH

Pasta Sheet Roller Attachment

To Clean Pasta Sheet Roller Attachment

To clean Pasta Sheet Roller Attachment, let parts air dry for 1 hour and then remove any dried dough using the cleaning brush.

ENGLISH

If dried dough cannot be removed, try hand-tapping the attachment. A toothpick can be used if necessary. Do not use a knife or other sharp object to remove excess dough. Polish with a soft, dry cloth and store attachment pieces in a dry place at room temperature.

Preparing Pasta Sheets By Hand

If you do not own a KitchenAid® Pasta Sheet Roller, pasta sheets can be prepared by hand. Pasta sheets should be rolled out to a thickness of width of 5 through the Ravioli Maker.

/16" (0.156 cm) and a

/2" (13.75 cm) in order to pass

NOTE: To avoid damaging the Pasta Sheet Roller Attachment, do not wash or immerse in water or other liquid. Do not wash in dishwasher.

NOTE: To avoid damaging the Pasta Sheet Roller Attachment:

• Do not run a dish towel or any other

cloth through the rollers to clean them.

• Do not insert objects such as knives,

screwdrivers, etc., to clean the Pasta Sheet Roller Attachment.

Ravioli Maker Attachment

Hopper

Ravioli Maker

ENGLISH

Handle

Ravioli Maker — Fills sheets of pasta

with filling, then crimps the edges for strips of stuffed pasta that after drying can be separated for cooking. Ravioli Maker attaches to the stand mixer for stability, but is operated manually for precise control.

Hopper — The hopper guides the filling between the pasta sheet, and the specially designed rollers pinch and seal the filling into the ravioli.

Filling Scoop — Use

the scoop to spoon filling

into the hopper. The special

pointed shape helps spread

filling into the corners of the

hopper for even distribution.

Cleaning Brush —

Use to brush away dried

dough after use.

Ravioli Maker Attachment

To Attach Ravioli Maker Attachment

1. Make sure the stand mixer’s speed control lever is set to the OFF/0 position.

2. Unplug the stand mixer.

ENGLISH

3. Loosen the attachment knob (A) by turning it counterclockwise and remove the attachment hub cover or flip up hub cover.

4. Insert the attachment shaft housing (B) into the attachment hub (C) making certain that attachment power shaft fits into square hub socket.

5. It may be necessary to rotate the attachment back and forth. When the attachment is in proper position, the pin (D) on the attachment housing will fit into the notch (E) on the hub rim.

6. Tighten the attachment knob by turning it clockwise until the attachment is completely secured to mixer.

To Use Ravioli Maker Attachment

1. Remove hopper from the Ravioli Maker Attachment by pulling upward firmly.

2. Fold pasta sheet in half.

Folded End

3. To insert the pasta sheet, insert the folded end between the forming rollers. Rotate the handle one quarter of a turn to feed the pasta sheet.

NOTE: Two-knob handle provides precise thumb and forefinger control of rolling and filling. The mixer is not turned on while making ravioli. NOTE: Pasta sheets should be uniformly thick

/16" (0.156 cm) and wide 51/2" (13.75 cm). Center the sheets when feeding them into rollers. Lightly dust the pasta with flour to aid in processing.

4. Separate the two loose ends of the pasta sheet and drape each end over the smooth metal rollers.

Indentation

Attachment Knob

(not shown)

5. Locate the slight indentation on one side of the hopper rim. Position the indented side so it faces the attachment-knob-side of the stand mixer. Place the hopper on top of the dough sheet, between the separated ends, and push down until you hear a “click” and the side edges of the hopper rest against the Ravioli Maker.

Ravioli Maker Attachment

NOTE: If using Ravioli Maker for the first

time, practice feeding pasta without filling through the attachment to perfect your technique.

ENGLISH

6. Using the provided scoop, spoon 1-2 scoops of filling into the hopper. Spread the filling evenly into the corners of the hopper and gently, evenly press down on the filling with the scoop.

7. Slowly turn the handle. Check that ravioli strips are feeding freely through bottom of attachment.

8. Add more filling to the hopper as needed. Spread the filling evenly into the corners of the hopper and gently press down on the filling with the scoop. Make sure all filling in the hopper is used before the end of the pasta sheet is reached, or the filling will collect on the rollers. Use the scoop to remove extra filling if necessary.

9. Place the strips of ravioli on a lightly floured surface and let them dry for at least 10 minutes.

10. Before rolling the next sheet of ravioli strips, clean the attachment by using the cleaning brush and lightly dust the rollers with flour.

11. Separate the ravioli one by one, tearing along perforations.

Ravioli Maker Attachment

To Clean the Ravioli Maker Attachment

1. Dust the attachment with flour and

ENGLISH

use the cleaning brush to remove dried dough.

2. Remove the hopper and snap open the thin white plastic guides/levers at the bottom of the attachment for easy access to the rollers. Wash the Ravioli Maker Attachment in warm soapy water then rinse with clean water.

NOTE: To avoid damaging the Ravioli Maker Attachment:

• Do not wash in dishwasher.

• Do not run a dish towel or any

other cloth through the rollers to clean them.

• Do not insert objects such as knives,

screwdrivers, etc., to clean the Ravioli Maker.

Tips for Exceptional Pasta

• 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, brand of flour used, and size of eggs, may affect dough consistency.

• To test for correct dough consistency, pinch a small amount of dough together after mixing with the flat beater. If the dough stays together without sticking to your fingers, it should work well.

Cooking and Storing Ravioli

Separated ravioli can be cooked right

• If dough seems too dry, add a small amount of water to reach the correct dough consistency. Repeat the folding and kneading processes.

• If dough seems too wet, add a small amount of flour to reach the correct dough consistency. Repeat the folding, and kneading processes.

away. Boil in 6 qt (5.7 L) 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.

Basic Egg Pasta

4 large eggs

/8 cup eggs

( [208 mL])

1 tbs (15 mL) water

/2 cups (830 mL) sifted

all-purpose flour

/2 tsp (2 mL) salt

with Browned Butter and Pecans

Place eggs, water, flour, and salt in mixer bowl. Attach bowl and flat beater. Turn to Speed 2 and mix 30 seconds.

Exchange flat beater for dough hook. Turn to Speed 2 and knead 2 minutes. Remove dough from bowl and hand knead for 1 to 2 minutes. Cover with plastic wrap and let dough rest for 15 minutes. Divide dough into 4 pieces before processing with Pasta Sheet Roller Attachment.

Follow cooking instructions in “Cooking and Storing Ravioli.“

Yield: 1

/4 pounds (565 g) dough.

Pumpkin-Sage Ravioli

ENGLISH

1 recipe Basic Egg Pasta 1 can (15 oz [445 mL])

pumpkin

/4 cup (60 mL) packed

brown sugar

1 tsp (5 mL) ground

sage

/2 tsp (2 mL) salt

/4 tsp (1 mL) black

pepper

/4 tsp (1 mL) ground

nutmeg

6 tbs (90 mL) chopped

pecans

6 tbs (90 mL) butter

Prepare pasta dough; let rest. In medium bowl, combine pumpkin, sugar, sage, salt,

pepper, and nutmeg; refrigerate until ready to fill ravioli. Follow directions in “To Prepare Pasta Sheets,“ “To Use Ravioli Maker Attachment“ and “Cooking and Storing Ravioli.“*

On baking sheet, place pecans in single layer. Toast in oven at 350°F (180°C) for 5 to 7 minutes, or until golden brown and aromatic. Meanwhile, in heavy 1 qt (950 mL) saucepan over medium-high heat, heat butter until golden brown. Serve hot butter over cooked ravioli and top with pecans.

Yield: 6 servings (12 to 15 ravioli with 1 tbs [15 mL] butter and 1 tbs [15 mL] pecans per serving).

*For very moist fillings, such as pumpkin, pasta roller

setting 4 works best, and ravioli should be cooked immediately after filling and drying.

Per serving: About 510 cal., 13 g protein, 67 g carb, 21 g total fat, 9 g sat fat, 170 mg cholesterol, 550 mg sodium.

Salmon-Cream Cheese Ravioli

with Roasted Garlic Cream Sauce

Ravioli

1 recipe Basic Egg

ENGLISH

Pasta

1 fillet (12 oz [340 g])

salmon

2-3 tsp (10-15 mL) olive

oil

/4 tsp (1 mL) salt

/8 tsp (0.5 mL) black

pepper

1 container

(8 oz [225 g]) cream cheese with chives and onion

2-3 tsp (10-15 mL)

chopped fresh dill or

/2 tsp (2 mL) dried

dill

Sauce

1 large head garlic 1 tsp (5 mL)

olive oil 1 tbs (15 mL) butter 1 tbs (15 mL)

all-purpose flour

/3 cups (215 mL)

whipping cream

/8 tsp (0.5 mL) ground

nutmeg

/4-1/2 tsp (1-2 mL) salt

/8 tsp (0.5 mL) black

pepper

Prepare pasta dough; let rest. Drizzle salmon with oil; sprinkle with salt and pepper.

On greased baking sheet, roast salmon at 400°F (200°C) for 10 minutes, or until center flakes easily with fork. Cool; remove and discard skin and dark meat. In medium bowl, flake salmon; combine with cream cheese and dill. Refrigerate until ready to fill ravioli. Follow directions in “To Prepare Pasta Sheets,“ “To Use Ravioli Maker Attachment“ and “Cooking and Storing Ravioli.“

Peel loose, paper-like skin from outside of garlic.

/2" (1.25 cm) slice from top of garlic to expose cloves.

Cut Place cut side up on 12" (30.5 cm) square of aluminum foil. Drizzle with oil; wrap securely in foil. Bake at 350°F (180°C) for 45 to 50 minutes, or until knife point in center meets no resistance; cool. In small bowl, squeeze garlic out of cloves; mash with fork.

In heavy 2 qt (1.9 L) saucepan over medium heat, heat butter until hot. Stir in flour; cook 1 minute. Gradually stir in cream, mashed garlic, nutmeg, salt, and pepper. Heat to boiling; boil and stir 1 minute, or until thickened. Serve hot over cooked ravioli.

Yield: 6 servings (12 to 15 ravioli with

/4 cup [60 mL]

sauce per serving). Per serving: About 750 cal., 28 g protein, 57 g carb,

45 g total fat, 24 g sat fat, 295 mg cholesterol, 680 mg sodium.

Chicken, Pine Nut and Goat Cheese

Ravioli with Traditional Red Sauce

Ravioli

1 recipe Basic Egg

Pasta

/4 cup (60 mL) pine

nuts

/4 cup (175 mL) finely

chopped roasted

chicken 1 package (4 oz [115 g])

mild goat cheese

with garlic and herbs

Sauce

1 tbs (15 mL) olive oil 1 medium onion,

chopped 2 cloves garlic, minced 1 can (28 oz [830 mL])

crushed tomatoes

/2 cup (120 mL) white

or red wine*

/4 cup (60 mL) grated

Parmesan cheese

/4 cup (60 mL) chopped

fresh parsley

/4 cup (60 mL) chopped

fresh basil or 2

/2 tsp

(12 mL) dried basil 2 tbs (30 mL)

chopped fresh

oregano or

1-2 tsp (5-10 mL)

dried oregano 1 bay leaf

/2 tsp (5-7 mL) salt

1-1 1 tsp (5 mL) sugar

Prepare pasta dough; let rest. On baking sheet, place nuts in single layer. Toast in oven

at 350°F (180°C) for 5 to 7 minutes, or until light brown and aromatic. Cool slightly; chop.

In medium bowl, combine nuts, chicken, and cheese; refrigerate until ready to fill ravioli. Follow directions in “To Prepare Pasta Sheets,“ “To Use Ravioli Maker Attachment“ and “Cooking and Storing Ravioli.“

In large saucepan over medium heat, heat oil. Add onion; sauté until onion is tender. Add garlic; cook 1 minute longer. Add remaining ingredients; stir. Bring to boil; reduce heat and simmer 30 to 40 minutes, or until sauce is thick and flavors are blended. Serve hot over cooked ravioli.

Yield: 6 servings (12 to 15 ravioli with

/2 cup [120 mL]

sauce per serving).

*If desired, water may be substituted.

Per serving: About 530 cal., 26 g protein, 66 g carb, 18 g total fat, 7 g sat fat, 175 mg cholesterol, 980 mg sodium.

ENGLISH

Spinach and Mushroom Ravioli

with Roasted Red Pepper Cream Sauce

Ravioli

1 recipe Basic Egg

ENGLISH

Pasta 1 tbs (15 mL) olive oil

/2 cups (355 mL) finely

chopped fresh

mushrooms 1-2 cloves garlic, minced 1 package

(10 oz [285 g])

frozen chopped

spinach, thawed and

squeezed dry 1 cup (235 mL)

shredded

mozzarella cheese

/2 tsp (2 mL) salt

/4 tsp (1 mL) black

pepper

Sauce

1 tbs (15 mL) olive oil 1 medium onion,

chopped 2 cloves garlic, finely

chopped 3 tbs (45 mL)

packed fresh basil or

2 tsp (10 mL) dried

basil 2 tsp (10 mL)

packed fresh

oregano or

/2 tsp (2 mL) dried

oregano 1 jar (7 oz [200 g])

roasted red bell

peppers, undrained 1 cup (235 mL)

half-and-half

/8 tsp (0.5 mL) cayenne

pepper

/2 tsp (2 mL) salt

/4 tsp (1 mL) black

pepper

Prepare pasta dough; let rest. In medium skillet over medium-high heat, heat oil. Add

mushrooms and garlic; sauté until mushrooms are soft. Cool slightly.

Finely chop spinach. In medium bowl, combine spinach, cheese, salt, and pepper; stir in mushroom mixture. Refrigerate until ready to fill ravioli. Follow directions in “To Prepare Pasta Sheets,“ “To Use Ravioli Maker Attachment“ and “Cooking and Storing Ravioli.“

In medium skillet over medium-high heat, heat oil. Add onion; sauté until onion is tender. Add garlic; cook 1 minute longer. Remove from heat; set aside.

In food processor work bowl, position multipurpose blade. With motor running, add basil and oregano. Process until chopped, 5 to 10 seconds. Add onion mixture and bell peppers. Process until smooth, scraping sides if necessary. Add onion-pepper mixture to skillet. Over medium heat, heat to simmer. Add half-and-half, cayenne pepper, salt, and black pepper. Cook until mixture is thickened and heated through. Serve hot over cooked ravioli.

Yield: 6 servings (12 to 15 ravioli with

/3 cup [80 mL]

sauce per serving). Per serving: About 470 cal., 19 g protein, 60 g carb,

16 g total fat, 7 g sat fat, 165 mg cholesterol, 910 mg sodium.

KitchenAid® Ravioli Maker

Attachment Warranty

Length of Warranty:

50 United States, the District of Columbia, Canada, and Puerto Rico: One-year limited

warranty from date of purchase.

DISCLAIMER OF IMPLIED WARRANTIES; LIMITATION OF REMEDIES IMPLIED WARRANTIES, INCLUDING TO THE EXTENT APPLICABLE WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE, ARE EXCLUDED TO THE EXTENT LEGALLY PERMISSIBLE. ANY IMPLIED WARRANTIES THAT MAY BE IMPOSED BY LAW ARE LIMITED TO ONE YEAR, OR THE SHORTEST PERIOD ALLOWED BY LAW. SOME STATES AND PROVINCES DO NOT ALLOW LIMITATIONS OR EXCLUSIONS ON HOW LONG AN IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS LASTS, SO THE ABOVE LIMITATIONS OR EXCLUSIONS MAY NOT APPLY TO YOU.

KitchenAid Will Pay For:

50 United States, the District of Columbia and Canada: Hassle-free

replacement of your Ravioli Maker Attachment. See the following pages for details on how to arrange for replacement. OR

In Puerto Rico:

The replacement parts and repair labor costs to correct defects in materials and workmanship. Service must be provided by an Authorized KitchenAid Service Center. To arrange for service, follow the instructions on the following pages.

KitchenAid Will Not Pay For:

A. Repairs when Ravioli

Maker Attachment is used in other than normal single family home use.

B. Damage resulting from

accident, alteration, misuse or abuse or use with products not approved by KitchenAid.

C. Replacement parts

or repair labor costs for Ravioli Maker Attachment when operated outside the country of purchase.

ENGLISH

IF THIS PRODUCT FAILS TO WORK AS WARRANTED, CUSTOMER’S SOLE AND EXCLUSIVE REMEDY SHALL BE REPAIR OR REPLACEMENT ACCORDING TO THE TERMS OF THIS LIMITED WARRANTY. KITCHENAID AND KITCHENAID CANADA DO NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES. This warranty gives you specific legal rights and you may also have other rights which vary from state to state or province to province.

+ 33 hidden pages