Hello:
Okay, so I am a pretty competent home cook. I cook a lot of different types of foods. etc....etc...etc...
Recently, I have been making my own pasta. Generally, they have turned out pretty darn good. I got the Imperia Pasta Machine. It rolls the dough out great. But I have made several attempts at making filled pastas that have been disasters. I have a great filling of Roasted Beets, Mascarpone Cheese, and Fennel. I can eat the filling right out of the container. But when it comes to making the ravioli....the dough breaks or sticks to the counter or doesn't completely cover the filling and oozes out or fill in the blank. Everything that could go wrong, has gone wrong and I haven't gotten a single decent ravioli yet. I bought some round and square shaped cutters where you put mounds of filling in the pasta, roll the dough over, then cut out the shapes. I don't know what I am doing wrong and would love some advice on this.
Thanks.
Ed
