Weston Roma Ravioli Rolling Pin User Manual

If any components of this unit are broken, do not operate properly, or for product returns,

Phone: [phone] (Outside the U.S. 440-638-3131)

Mail: 20365 Progress Drive, Strongsville, Ohio 44149

E-Mail: [e-mail]

All Trademarks and Registered Trademarks are property of the respective companies.

ATTENTION!

please contact Weston Products LLC

Web Site: WestonProducts.com

SAVE THESE INSTRUCTIONS!

ADDITIONAL ACCESSORIES AVAILABLE

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Food Strainer & Sauce Maker 07-0801
Deluxe Electric Tomato Strainer 82-0202-W

5.5 Quart Stainless Steel Colander 66-0105-W
13” & 7” Bamboo Mixing Spoon Combo 70-2001-W
Fruit & Wine Press 05-0101
V-Slice Mandoline Vegetable Slicer 16-0501-W
#5 Deluxe Electric Meat Grinder 82-0103-W
Vacuum Sealer Bag Assortment 50 bags 30-0107-W
Pro-2100 Vacuum Sealer 65-0101

These products and many more products can be ordered by visit ing

Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131

Refer to them often and use them to instruct others.

WestonProducts.com or by calling

Weston Products LLC Toll Free at 1-800- 814-489 5

E-Mail: [e-mail]

RAVIOLI

ROLLING PIN

MODEL NO. 53-0501-W

Due to constant factory improvements, the product pictured

might differ slightly from the product received.

REV081012

WESTON WARRANTY INFORMATION

SAVE THIS WARRANTY INFORMATION FOR YOUR RECORDS!

Weston Products LLC warrants to the ORIGINAL RETAIL PURCHASER of this product that if operated in

2

1

3

Handle

Handle

COMPONENT LIST

DIAGRAM PART
NUMBER DESCRIPTION

1 End Cap (2)

2 Rolling Pin Cover
3 Ravioli Pin

accordance with the printed instruction accompanying it, then for a period of 1 year from the date of purchase,
the product shall be free from defects in material and workmanship.
The Warranty Card, along with a copy of the original receipt, must be received by Weston Products LLC

within 30 days from purchase date for the warranty to apply. Failure to send the completely lled out Warranty

Card, along with a copy of the original receipt, will void the warranty.
The product must be delivered to or shipped freight prepaid to Weston Products LLC for warranty services,
in either its original packaging or similar packaging affording an equal degree of protection. Damage due to
shipping is not the responsibility of the company. Weston Products LLC charges a $35.00 per hour bench
charge. NOTE: No repairs will be started without the authorization of the customer. The return shipping cost
to the customer will be added to the repair invoice.
Weston Products LLC will repair (or at its discretion, replace) the product free of charge, if in the judgment
of the company, it has been proven to be defective as to seller’s labor and material, within the warranty period.
New or rebuilt replacements for factory defective parts will be supplied for one (1) year from the date of
purchase. Replacement parts are warranted for the remainder of the original warranty period.
For non-warranty repairs, contact Weston Products LLC’s Customer Service at 1-800-814-4895 M-F
8am-5pm EST (outside of the United States 440-638-3131) to obtain a Return Merchandise Authorization
Number (RMA Number). Weston Products LLC will refuse all returns that do not contain this number. DO

NOT RETURN THE UNIT WITHOUT PROPER AUTHORIZATION FROM WESTON PRODUCTS LLC.

LIMITATIONS: The warranty is void if the product is used for any purpose other than that for which it is
designed. The product must not have been previously altered, repaired, or serviced by anyone else other
than Weston Products LLC. If applicable, the serial number must not have been altered or removed. The
product must not have been subjected to accident in transit or while in the customer’s possession, misused,
abused, or operated contrary to the instructions contained in the instruction manual. This includes failure
caused by neglect of reasonable and necessary maintenance, improper line voltage and acts of nature. This
warranty is not transferable and applies only to U.S. and Canadian sales.
Except to the extent prohibited by applicable law, no other warranties whether expressed or implied,

including warranty merchantability and tness for a particular purpose, shall apply to this product. Under no

circumstances shall Weston Products LLC be liable for consequential damages sustained in connection with
said product and Weston Products LLC neither assumes nor authorizes any representative or other person to
assume for it any obligation or liability other than such as is expressly set forth herein. Any applicable implied
warranties are also limited to the one (1) year period of the limited warranty.

This warranty covers only the product and its specic parts, not the food or other products processed in it.

CUT ALONG THE DOTTED LINE AND SEND THE WARRANTY CARD ALONG WITH A COPY OF YOUR ORIGINAL
PURCHASE RECEIPT TO:

Weston Products LLC - WARRANTY DEPARTMENT

20365 Progress Drive, Strongsville, OH 44149

WESTON WARRANTY CARD

SEND THIS CARD ALONG WITH A COPY OF YOUR ORIGINAL PURCHASE RECEIPT TO:

WESTON PRODUCTS LLC-WARRANTY DEPT. , 20365 PROGRESS DRIVE, STRONGSVILLE, OH 44149

If any components of this unit are broken, the unit does not operate properly or you

need a replacement instruction manual, visit us on the web at

WestonProduct.com/support

Or call Weston Products LLC Toll Free at 1-800-814-4895

Monday thru Friday 8:00am-5:00pm EST. Outside the U.S. call 440-638-3131

-2-

Customer Name: _________________________________

Address: _______________________________________

City/State/Zip: ___________________________________

Telephone Number: (_________) ____________________

E-Mail Address: _________________________________

Original Date of Purchase: ______/________/________

Product Model #: _________________________________

Serial # (if applicable): ______________________

FOOD SAFETY

There are basic rules to follow when handling food.

They are COOK, SEPARATE, CLEAN, and CHILL.

COOK

It’s crucial to cook food to a safe internal temperature to destroy bacteria that is present.
The safety of hamburgers and other foods made with ground meat has been receiving a lot
of attention lately, and with good reason. When meat is ground, the bacteria present on the
surface is mixed throughout the ground mixture. If this ground meat is not cooked to at least
160oF to 165oF (71oC to 74oC), bacteria will not be destroyed and there’s a good chance you
will get sick.

Solid pieces of meat like steaks and chops don’t have dangerous bacteria like E. coli on the
inside, so they can be served more rare. Still, any beef cut should be cooked to an internal
temperature of at least 145oF (63oC) (medium rare). The safe temperature for poultry is 180oF
(82oC) and solid cuts of pork should be cooked to 160oF (71oC). Eggs should be thoroughly
cooked too. If you are making a meringue or other recipe that uses uncooked eggs, buy
specially pasteurized eggs or use prepared meringue powder.

SEPARATE

Foods that will be eaten uncooked and foods that will be cooked before eating MUST ALWAYS
be separated. Cross-contamination occurs when raw meats or eggs come in contact with
foods that will be eaten uncooked. This is a major source of food poisoning. Always double­wrap raw meats and place them on the lowest shelf in the refrigerator so there is no way juices
can drip onto fresh produce. Then use the raw meats within 1-2 days of purchase, or freeze for
longer storage. Defrost frozen meats in the refrigerator, not on the counter.

When grilling or cooking raw meats or sh, make sure to place the cooked meat on a clean

platter. Don’t use the same platter you used to carry the food out to the grill. Wash the utensils
used in grilling after the food is turned for the last time on the grill, as well as spatulas and
spoons used for stir-frying or turning meat as it cooks.

Make sure to wash your hands after handling raw meats or raw eggs. Washing hands with
soap and water, or using a pre-moistened antibacterial towelette is absolutely necessary after
you have touched raw meat or raw eggs. Not washing hands and surfaces while cooking is a
major cause of cross-contamination.

CLEAN

Wash your hands and work surfaces frequently when you are cooking. Washing with soap
and warm water for at least 15 seconds, then dry with a paper towel.

CHILL

Chilling food is very important. The danger zone where bacteria multiply is between 40oF and
140oF (4oC and 6oC). Your refrigerator should be set to 40oF (4oC) or below; your freezer should
be 0oF (-17oC) or below. Simple rule: serve hot foods hot, cold foods cold. Use chang dishes
or hot plates to keep food hot while serving. Use ice water baths to keep cold foods cold. Never
let any food sit at room temperature for more than 2 hours - 1 hour if the ambient temperature
is 90oF (32oC) or above. When packing for a picnic, make sure the foods are already chilled
when they go into the insulated hamper. The hamper won’t chill food - it just keeps food cold
when properly packed with ice. Hot cooked foods should be placed in shallow containers and
immediately refrigerated so they cool rapidly. Make sure to cover foods after they are cool.

NOTE: Special considerations must be made when using venison or other wild game, since it

can become heavily contaminated during eld dressing. Venison is often held at temperatures

that could potentially allow bacteria to grow, such as when it is being transported. Refer to
the USDA Meat and Poultry Department for further questions or information on meat and food
safety.

PASTA!

Pasta may be the ultimate comfort food. And it’s certainly one of the most versatile
foods there is. It can be a main dish, side dish, salad or even a dessert!

Buying pasta in a store is a nice convenience, but there is something special about
making it at home. Not only is it a healthy, preservative free option, but most people

agree that homemade pasta has a better avor. You can even enhance the avor by

adding things to the pasta itself … spinach, beets, peppers, herbs, saffron. Plus you
can’t beat the prep time: homemade pasta only takes 3 minutes to cook!

The process is easy. It can be a fun family project that kids enjoy helping with.

Just follow these steps:
. Form a mound with the dry ingredients and make a well in the center.

. Add the liquid ingredients into the well. Using a fork or bench scraper, mix the dry
and liquid ingredients by dragging the dry ingredients into the center. Keep doing this
until you have formed a sticky dough ball.

. On a oured surface, knead the dough ball by pushing down with the heel of your
hand then give the dough a quarter turn. Repeat this until the dough is smooth,
elastic, even in color and no longer sticky.

PASTA TIPS

.

DOUGH CONSISTENCY You know when you’re nished kneading the dough when

the ball of dough has a soft texture. It should feel moist, but not stick to your ngers.

.

LET IT REST! When you have your dough ball, set it aside to rest for 15-30 minutes.

While resting, wrap it in cellophane wrap or cover it with a damp towel (or paper towel) to

keep it from drying out. Resting gives the our time to fully absorb the water.

.

WATER If the recipe that you are using calls for water, add it last in portions. Depending

on egg size and accuracy of our measurement, you may not need the entire amount of

water in the recipe.

.

FLOUR & WATER RATIO Don’t be afraid to use our. If after resting, the dough feels

too damp add a little our and knead it a little more (don’t worry, if you add too much you

can add more water or olive oil to balance it).

.

FLOUR IS YOUR BEST TOOL Before rolling out the dough or cutting the sheets,

sprinkle the rollers with our to keep the dough from sticking. This will also help the

dough separate when you cut the pasta.

.

Before cutting the dough and between changing the roller settings, dredge the dough

sheet in some our. This will also help to cut the dough better.

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-3-

ROLLING THE DOUGH

RAVIOLI FILLING RECIPES

1. Form a mound with the dry
ingredients and make a well in the
center.

2. Add the liquid ingredients into the
well. Using a fork or bench scraper, mix
the dry and liquid ingredients by dragging
the dry ingredients into the center. Keep
doing this until you have formed a sticky
dough ball. Add water as needed until
the dough has a soft texture. It should

feel moist, but not stick to your ngers.

3. On a oured surface, knead the

dough ball by pushing down with the
heel of your hand then give the dough a
quarter turn. Repeat this until the dough
is smooth, elastic, even in color and no
longer sticky.

4. Set the dough aside to rest for 15­30 minutes. While resting, wrap it in
cellophane wrap or cover it with a damp
towel (or paper towel) to keep it from
drying out.

5. Turn the End Caps clockwise to
make sure the End Caps are tightened
(Do Not Overtighten) onto the Rolling
Pin Cover (Figure A).

6. Roll the dough into a at sheet. For

optimum results, roll the dough to 1-2 mm
in thickness (Figure B).

TIP! Use the Rolling Pin in a motion
in which you are applying pressure down
and away from your body (Not back and
forth over the dough).

NOTE: In order to make ravioli using the
Ravioli Rolling Pin you will need two

sheets of dough comparable in size.

Rolling Pin

Cover

End Cap

Figure A

Figure B

FAMILY FAVORITE RAVIOLI MEAT STUFFING

1-1/4 lb lean ground beef 2 tsp salt olive oil

1 medium onion, nely chopped 1 extra large egg
2 cloves, garlic, nely minced 1/4 cup parsley, nely chopped
1 Tbsp nely minced oregano 1/4 tsp ground pepper
10 oz chopped cooked greens of your choice
1 Tbsp nely minced oregano

.

Film a large sauté pan with olive oil

.

Over medium heat, add the chopped onion and sauté until limp but not brown, four or ve minutes

.

Add garlic and sauté another minute

.

Crumble the beef into the pan and sauté until cooked and no red is visible

.

Turn heat to high and boil away as much of the liquid thrown off by the beef as you are

able to in 5 minutes

.

Turn into a strainer and discard all fat and any liquid left

.

Return meat mixture to sauté pan and add the chopped greens, parsley, oregano, salt and pepper

.

Toss and stir until well combined and heated through, 3 or 4 minutes. Turn into a bowl to cool slightly

.

Add egg and cheese and mix well

.

Cover and chill at least one hour

.

May be made up to one day ahead

RICOTTA & SPINACH RAVIOLI FILLING

1/4 lb fresh spinach 1 Tbsp salt 1 lb ricotta cheese
4 Tbsp grated parmesan cheese 1 egg ground black pepper

.

Roughly chop spinach

.

In a mixing bowl, combine spinach, salt, ricotta, parmesan and egg

.

Season as desired with black pepper

PUMPKIN RAVIOLI FILLING

6 oz cream cheese, softened 1/2 cup canned pumpkin 1 egg yolk
1/2 tsp vanilla extract 1/4 cup sugar 5 Tbsp our
1/2 tsp pumpkin pie spice
Optional: nely chopped pecans caramel syrup whipped cream

.

Beat together cream cheese and pumpkin until smooth

.

Add egg yolk, vanilla, sugar, 3 Tbsp of the our and pumpkin pie spice; beat on low

speed until blended

Hint: Top nished Pumpkin Ravioli with chopped pecans, caramel syrup and whipped

cream for a decadent dessert.

-4- -9-

PASTA DOUGH RECIPES

CUTTING RAVIOLI

BASIC PASTA DOUGH

2 cups all purpose our 1 tsp salt
2 eggs 4 Tbsp water (use as needed)

TRADITIONAL PASTA DOUGH

2 cups all-purpose our, sifted 1 cup semolina our, sifted
1 tsp salt 3 eggs plus 3 additional egg yolks
2 Tbsp olive oil 1/2 cup water (use as needed)

DOUGH INSTRUCTIONS

.

Form a mound with the our and salt. Make a well in the center of the mound.

.

Add the eggs and oil (depending on the recipe used) into the well. Using a fork or bench
scraper, mix the dry and liquid ingredients by dragging the dry ingredients into the center.
Keep doing this until you have formed a sticky dough ball. Add water as needed, the

dough should have a soft texture. It should feel moist, but not stick to your ngers.

.

On a oured surface, knead the dough ball by pushing down with the heel of your hand

then give the dough a quarter turn. Repeat this until the dough is smooth, elastic,
even in color and no longer sticky.

.

Set the dough aside to rest for 15-30 minutes. While resting, wrap it in cellophane wrap or
cover it with a damp towel (or paper towel) to keep it from drying out.

FLAVORED PASTA DOUGH

Pureed vegetables can be added to pasta dough to enhance the noodle color. Generally,

the avor of the vegetable is not very pronounced in the pasta.

LEMON PASTA DOUGH

2 Tbsp lemon juice 3 Tbsp nely grated lemon zest

.

Follow the recipe for the basic “TRADITIONAL PASTA DOUGH” substituting 2
eggs and one egg yolk

.

Add the lemon juice and the lemon zest to the our and egg mixture and continue recipe

SPINACH PASTA DOUGH

8 oz fresh spinach

.

Remove the stems from 8 oz of fresh spinach

.

Cook the spinach in boiling water for about 2 minutes or until the spinach is wilted

.

Rinse the spinach to cool it quickly

.

Squeeze the spinach dry, then puree it in a blender Add the 2 eggs to the pureed spinach
and blend well

.

Follow the recipe for the basic “Traditional Pasta Dough” using only 2 eggs

.

Pour our into a mixing bowl and make a “well” or pit into the center

.

Pour the spinach and egg mixture into well and continue as in “Traditional Pasta Dough” recipe

1. Turn the End Cap counter-
clockwise to remove an End
Cap from the Rolling Pin Cover.
Remove the Ravioli Pin from the

Rolling Pin Cover. Return the End
Cap onto the Rolling Pin Cover and

turn clockwise to secure.

2. Dust surface and the Ravioli Pin

with our.

3. Place one sheet of pasta dough

on the oured surface.

4. Spread a layer of desired lling

on the pasta sheet near one side of
the sheet (only cover about 1/3 of the
sheet) (Figure D).

5. Place second sheet of pasta

dough over the lling, making sure

that pasta sheets are closely aligned.

6. Holding the Handles of the
Ravioli Pin, apply even pressure to
the Ravioli Pin, start at the end of
the pasta dough sheets and slowly
roll the Ravioli Pin over the pasta
sheets away from your body to seal
the ravioli.

7. Gently separate the ravioli
(Figure F).

8. Depending on the thickness of
the dough, it may be necessary to
separate the ravioli with a knife of
pastry roller.

Handle

Ravioli Pin

End Cap

FILLING

Rolling Pin

Cover

Pasta Dough

Sheet

Figure C

Figure D

Figure E

Figure F

-5--8-

RAVIOLI PREPARATION & STORAGE

After preparing the ravioli, either cook the ravioli immediately, per recipe or refrigerate or
freeze for later use.

.

Boil ravioli in plenty of salted water for approximately 4 to 5 minutes. After tasting to

make sure they are adequately cooked, remove from the heat and drain

.

For temporary storage while preparing additional ravioli, store in a single layer on

parchment paper on a baking sheet and cover with damp paper towel to prevent the
ravioli from drying. Place in the refrigerator.

.

For long term storage, place ravioli in a single layer on parchment paper on a baking

sheet and freeze until solid. Once frozen, the ravioli can be vacuum sealed and stored
in the freezer for 3-4 months.

CAUTION! It is important to follow the “Food Safety” guidelines outlined in this
manual. For the most up to date instruction visit the USDA website.

CLEANING INSTRUCTIONS

.

Fully disassemble the Ravioli Rolling Pin. Remove and dry debris from the Ravioli

Pin and the Rolling Pin Cover. Wash the Ravioli Rolling Pin in hot soapy water

immediately after use. Use only a plastic scouring pad if pasta residue is difcult to

wash off. Rinse well and dry it completely with a towel. Store the Ravioli Rolling Pin
in a drawer or cupboard. DO NOT put the Ravioli Rolling Pin in the dishwasher. The
heating cycle will dry out the wood and the wash cycle will saturate the Ravioli Pin.

PASTA COOKING TIPS

.

Always use plenty of boiling water so the pasta does not stick.

.

1/2 lb (0.22 kg) of noodles will require at least 2 quarts of water, 1 lb (0.5 kg) of pasta

will require 6 quarts.

.

Add 1 teaspoon of salt for each quart of water.

.

Always bring the water to a full, rolling boil before adding pasta or it will not cook

properly.

.

Cooking time will vary based on the size, weight and ingredients of the noodles.

.

Homemade noodles take very little time to cook and should be tested after 3-4 minutes.

.

Pasta should be cooked “Al Dente.” This means it should not be mushy, but tender, yet

slightly hard to bite. Test the pasta frequently to test for doneness.

.

It is better that the noodles be slightly undercooked than overcooked.

.

Once pasta is cooked, drain it but never rinse.

.

For the best pasta dishes, add sauce to the drained noodles and serve immediately.

.

TIP: Do not leave the Ravioli Rolling Pin in water to soak. Be sure to dry it completely

before storing.

.

Only the Rolling Pin Cover is top-rack dishwasher safe.

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