KitchenAid Computer Monitor KRAV User Manual

RAVIOLI MAKER  
INSTRUCTIONS  
Model KRAV  
These attachments have been approved for use  
with all KitchenAid® household stand mixers  
and, for best results, should be used with the  
KitchenAid® Pasta Roller and Cutter Set (KPRA)  
or the Pasta Sheet Roller (KPSA) attachment,  
which is sold separately.  
1-800-541-6390  
Details Inside  
®
 
FOR THE WAY IT’S MADE.  
Table of Contents  
Hassle-Free Replacement Warranty...........................................Inside Front Cover  
Product Registration Card ........................................................Inside Front Cover  
Important Safeguards........................................................................................2  
Warranty ...........................................................................................................3  
How to Arrange for Warranty Service in Puerto Rico ...................................4  
How to Arrange for Service after the Warranty Expires — All Locations.......4  
How to Arrange for Service Outside these Locations ..................................4  
How to Order Accessories and Replacement Parts..............................................4  
Ravioli Maker Attachment..................................................................................5  
Assembling Your Pasta Sheet Roller....................................................................6  
Tips for Exceptional Pasta ..................................................................................6  
Preparing Pasta Sheets.......................................................................................7  
Assembling Your Ravioli Maker ..........................................................................8  
Using Your Ravioli Maker...................................................................................8  
Care and Cleaning...........................................................................................10  
Helpful Hints ...................................................................................................10  
Recipes............................................................................................................11  
 
1
Your safety and the safety of others are very important.  
We have provided many important safety messages in this manual and on your  
appliance. Always read and obey all safety messages.  
This is the safety alert symbol.  
This symbol alerts you to potential hazards that can kill or hurt you  
and others.  
All safety messages will follow the safety alert symbol and either  
the word “DANGER” or “WARNING.These words mean:  
You can be killed or seriously injured  
if you don’t immediately follow  
instructions.  
DANGER  
You can be killed or seriously injured  
if you don’t follow instructions.  
WARNING  
All safety messages will tell you what the potential hazard is, tell you how to  
reduce the chance of injury, and tell you what can happen if the instructions are  
not followed.  
IMPORTANT SAFEGUARDS  
When using electrical appliances, basic safety precautions should always be  
followed including the following:  
1. Read all instructions.  
2. To protect against 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  
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 hopper inlet and  
discharge opening.  
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. This product is designed for household use only.  
SAVE THESE INSTRUCTIONS  
 
2
KitchenAid® Ravioli Maker Warranty  
Length of  
Warranty:  
KitchenAid  
Will Pay For:  
KitchenAid  
Will Not Pay For:  
50 United States, the 50 United States  
A. Repairs when your  
Ravioli Maker is  
District of Columbia  
and Puerto Rico:  
One-year limited  
warranty from date of  
purchase.  
and the District of  
Columbia:  
used in other than  
normal single family  
home use.  
Hassle-free replacement  
of your Ravioli Maker.  
See the following page  
for details on how to  
arrange for service.  
B. Damage resulting  
from accident,  
alteration, misuse or  
abuse or use with  
products not  
OR  
approved by  
KitchenAid.  
In Puerto Rico:  
The replacement parts  
and repair labor costs  
to correct defects in  
materials and  
C. Replacement parts or  
repair labor costs for  
your Ravioli Maker  
when operated  
workmanship. Service  
must be provided by an  
Authorized KitchenAid  
Service Center. To arrange  
for service, follow the  
instructions on page 4.  
outside the country  
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 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.  
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 DOES NOT ASSUME ANY RESPONSIBILITY FOR INCIDENTAL OR  
CONSEQUENTIAL DAMAGES. This warranty gives you specific legal rights and  
you may also have other rights that vary from state to state.  
 
3
How to Arrange for Warranty Service  
in Puerto Rico  
Your KitchenAid® Ravioli Maker is  
covered by a one-year limited  
warranty from the date of purchase.  
KitchenAid will pay for replacement  
parts and labor costs to correct  
defects in materials and workmanship. satisfactory service in this manner, call  
Service must be provided by an  
Authorized KitchenAid Service Center.  
Take the Ravioli Maker or ship prepaid  
and insured to an Authorized KitchenAid  
Service Center. Your repaired Ravioli  
Maker will be returned prepaid and  
insured. If you are unable to obtain  
toll-free 1-800-541-6390 to learn the  
location of a Service Center near you.  
How to Arrange for Service after the  
Warranty Expires — All Locations  
For service information in the 50  
United States, District of Columbia,  
and Puerto Rico,  
Or write to:  
Customer Satisfaction Center  
KitchenAid Portable Appliances  
P.O. Box 218  
call toll-free 1-800-541-6390.  
St. Joseph, MI 49085-0218  
Or contact an Authorized Service  
Center near you.  
How to Arrange for Service  
Outside these Locations  
Consult your local KitchenAid dealer  
or the store where you purchased the  
Ravioli Maker for information on how  
to obtain service.  
How to Order Accessories  
and Replacement Parts  
To order accessories or replacement  
Or write to:  
parts for your Ravioli Maker in the 50  
United States, District of Columbia,  
and Puerto Rico, call toll-free  
Customer Satisfaction Center,  
KitchenAid Portable Appliances, P.O.  
Box 218, St. Joseph, MI 49085-0218.  
1-800-541-6390 Monday through  
Friday, 8 a.m. to 8 p.m. (Eastern  
Time), or Saturday, 10 a.m. to 5 p.m.  
 
4
Ravioli Maker Attachment  
Hopper  
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id  
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ta  
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Stir  
2
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6
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10  
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Handle  
Ravioli Maker  
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.  
Cleaning Brush —  
Use to brush away dried  
dough after use.  
NOTE: This attachment is designed to  
be used with pasta dough only. Do  
not cut or roll any other material or  
food with Ravioli Maker.  
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.  
NOTE: To avoid damaging the  
Ravioli Maker:  
• Do not wear ties, scarves, or  
long necklaces when using.  
• Gather long hair with a clasp  
before using.  
 
5
Assembling Your Pasta Sheet Roller  
(Purchased Separately)  
If you do not own a KitchenAid® Pasta  
3. Select Pasta Sheet  
Roller attachment.  
Insert attachment  
shaft housing (C)  
into attachment  
C D  
Sheet Roller, pasta sheets can be  
prepared by hand. Pasta sheets should  
1
be rolled out to a thickness of ⁄  
16  
inch  
1
and a width of 5 ⁄  
2
inches in order to  
pass through the Ravioli Maker.  
hub (D), making  
certain that the power shaft fits  
into recessed, square hub socket.  
Rotate attachment back and forth  
if necessary. When attachment is in  
proper position,  
the pin on the  
attachment  
housing (E) will fit  
into the notch (F)  
on the hub rim.  
To Attach Pasta Sheet Roller:  
Remove “Do not immerse in water”  
label, prior to use.  
To attach accessory:  
1. Turn OFF and unplug mixer.  
2. Depending on  
E
F
which type of  
hub you have,  
either flip up  
hinged cover  
or loosen  
A
o
l
4. Tighten  
A
B
attachment  
knob (A) until  
Pasta Sheet  
o  
attachment knob (A) by turning it  
counterclockwise and remove  
attachment hub cover (B).  
Roller is  
completely  
secured to mixer.  
5. Plug in mixer.  
Tips for Exceptional Pasta  
• Good pasta dough is firm and  
leathery to touch, but also pliable.  
It should never 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.  
• Separated ravioli can be cooked  
right away or stored in the  
refrigerator overnight. For longer  
storage individually freeze ravioli  
on baking sheet. Then store in  
freezer in sealed container.  
• Cook ravioli in 6 quarts salted,  
boiling water until al dente or  
slightly firm to the bite,  
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.  
It may be necessary to add a small  
amount of flour or water to reach  
correct dough consistency.  
approximately 3 to 4 minutes.  
• If using Ravioli Maker for the first  
time, practice feeding pasta without  
filling through the attachment to  
perfect your technique.  
 
6
Preparing Pasta Sheets  
1. Prepare pasta dough and let rest  
4. Move the Pasta  
Sheet Roller  
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.  
C
1
adjustment  
o
0
ntr  
o
l
knob to setting  
2. Feed the  
dough through  
rollers to further flatten. Change to  
setting 3 and feed dough through  
rollers again. Dough should be  
flexible, not sticky, and exactly the  
same width as the flat rollers.  
5. Using a knife, trim each end of  
the dough sheet.  
2. Adjust Pasta Sheet Roller to setting 1  
(Pasta Sheet  
6. Lightly dust the rollers of the  
ravioli maker with flour.  
Roller settings  
7. To clean Pasta Sheet Roller, let  
parts air dry for one hour and then  
remove any dried dough using the  
Cleaning Brush. If dried dough  
cannot be removed, try hand-  
tapping the attachment. A  
are adjusted by  
pulling out and  
turning the  
knob on the  
front of the  
attachment).  
toothpick can be used if necessary.  
Never 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.  
Turn the stand  
mixer to Speed  
C
1
ontr  
0
o
l
2 or 4 and feed  
dough into the  
Pasta Sheet  
Roller.  
3. Fold dough in half and roll again.  
Repeat folding  
NOTE: Never wash or immerse Pasta  
Sheet Roller attachment in water or  
other liquid. Never wash in dishwasher.  
and kneading  
process several  
times or until  
NOTE: To avoid damaging the Pasta  
Sheet Roller:  
• Do not run a dishtowel or any  
other cloth through the rollers  
to clean them.  
dough is smooth  
and elastic. Lightly dust pasta with  
flour while rolling to aid in drying  
and separation.  
• Do not insert objects such as  
knives, screwdrivers, etc., to  
clean the Pasta Sheet Roller.  
 
7
Assembling Your Ravioli Maker  
To Attach Ravioli Maker:  
3. Remove Filling Hopper from  
Ravioli Maker.  
To attach accessory:  
1.Turn OFF and unplug mixer.  
2. Depending on  
4. Insert attachment  
C D  
shaft housing (C)  
into attachment  
hub (D). The  
which type of  
hub you have,  
either flip up  
A
attachment  
should be flush to  
the hub.  
hinged cover or  
loosen attachment  
B
5. Tighten attachment  
knob (A) by  
A
knob (A) by turning it  
counterclockwise and remove  
attachment hub cover (B).  
turning clockwise  
until Ravioli Maker  
is completely  
secured in mixer.  
Using Your Ravioli Maker  
To Use:  
1. Remove hopper from the Ravioli  
Attachment by pulling upward  
firmly.  
K
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t.  
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6
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ir  
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2
o
4
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8
l
1
0
2. Fold pasta sheet in half.  
Folded End  
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it  
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A
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id  
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6
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ir  
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1
2
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4
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4. Separate the two loose ends of the  
pasta sheet and drape each end  
over the smooth metal rollers.  
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.  
 
8
Using Your Ravioli Maker  
Indentation  
Attachment  
Knob  
(not shown)  
K
S
it  
t.  
c
Jo  
h
se  
e
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Solid  
p
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id  
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M
ic  
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ig  
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Stat  
Stir  
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S
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Spe  
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2
ed Co  
4
ntr  
6
8
1
ol  
0
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  
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.  
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.  
e
n
S
A
id  
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ic  
lid  
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ig  
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Stir  
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2S  
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on  
4
8
10  
tr  
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l
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.  
9. Place the strips of ravioli on a  
lightly floured surface and let  
them dry for at least 10 minutes.  
Separate the ravioli one by one,  
tearing along perforations.  
10.Before rolling the next sheet of  
ravioli strips, clean the attachment  
by using the brush to lightly dust  
the rollers with flour.  
 
9
Care and Cleaning  
To clean the Ravioli Maker  
1. Dust the attachment with flour  
and use the brush to clean it.  
NOTE: To avoid damaging the Ravioli  
Maker Attachment:  
• Never wash in dishwasher.  
• Do not run a dishtowel or any  
other cloth through the rollers  
to clean them.  
• Do not insert objects such as  
knives, screwdrivers, etc., to  
clean the Ravioli Maker.  
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  
in warm, soapy water.  
Helpful Hints  
First Time Practice  
Is the Dough too Dry?  
To perfect your technique, practice  
feeding pasta through the rollers  
without adding any filling.  
Enjoy the smooth and  
If dough seems too dry for smooth  
feeding, add a small amount of  
water to reach the correct dough  
consistency. Repeat folding,kneading,  
and rolling processes to prepare  
the sheets.  
easy manual operation.  
Uneven Feeding of Dough  
Pasta sheets should be uniformly  
Is the Dough too Wet?  
1
1
thick ( ⁄  
16  
inch) and wide (5 ⁄ inches).  
2
If dough seems too wet for smooth  
feeding, add a small amount of  
flour to reach the correct dough  
consistency. Repeat folding, kneading,  
and rolling processes to prepare  
the sheets.  
Center the sheets when feeding them  
into rollers. Lightly dust the pasta  
with flour to aid in processing.  
 
10  
Basic Egg Pasta  
4 large eggs  
Place eggs, water, flour, and salt in mixer bowl.  
Attach bowl and flat beater. Turn to Speed 2 and  
mix 30 seconds.  
7
( ⁄ cup eggs)  
8
1
2
2
cup water  
cups sifted  
all-purpose flour  
1
3 ⁄  
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. Let it rest for  
20 minutes. Divide dough into 4 pieces before  
processing with Pasta Sheet Roller attachment.  
1
2  
teaspoon salt  
Follow cooking instructions, page 6.  
1
Yield: 1  
4
pounds dough.  
Pumpkin-Sage Ravioli  
with Browned Butter and Pecans  
1 recipe Basic Egg  
Pasta  
Prepare pasta dough; let rest.  
In medium bowl, combine pumpkin, sugar, sage,  
salt, pepper, and nutmeg; refrigerate until ready to  
fill ravioli. Follow directions for preparing pasta  
sheets, using ravioli maker and cooking ravioli.*  
1 can (15 oz.) pumpkin  
1
4
cup packed brown  
sugar  
1 teaspoon ground  
sage  
teaspoon salt  
teaspoon black  
pepper  
teaspoon ground  
nutmeg  
On baking sheet, place pecans in single layer. Toast  
in oven at 350°F for 5 to 7 minutes, or until golden  
brown and aromatic. Meanwhile, in heavy 1-quart  
saucepan over medium-high heat, heat butter until  
golden brown. Serve hot butter over cooked ravioli  
and top with pecans.  
1
4
2
1
1
4
6 tablespoons chopped  
pecans  
6 tablespoons butter  
Yield: 6 servings (12 to 15 ravioli with 1 tablespoon  
butter and 1 tablespoon 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 pro, 67 g carb,  
21 g total fat, 9 g sat fat, 170 mg chol,  
550 mg sod.  
 
11  
Salmon-Cream Cheese Ravioli  
with Roasted Garlic Cream Sauce  
Ravioli  
1 recipe Basic Egg  
Pasta, page 11  
Prepare pasta dough; let rest.  
Drizzle salmon with oil; sprinkle with salt and  
pepper. On greased baking sheet, roast salmon at  
400°F 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 for preparing pasta sheets,  
using ravioli maker and cooking ravioli.  
1 fillet (12 oz.) salmon  
2-3 teaspoons olive oil  
1
8
4
teaspoon salt  
teaspoon black  
pepper  
1
1 container (8 oz.)  
cream cheese with  
chives and onion  
2-3 teaspoons chopped  
1
fresh dill or ⁄  
2
teaspoon dried dill  
Sauce  
Peel loose, paper-like skin from outside of garlic. Cut  
1
1 large head garlic  
1 teaspoon olive oil  
1 tablespoon butter  
1 tablespoon all-  
2-inch slice from top of garlic to expose cloves.  
Place cut side up on 12-inch square of aluminum  
foil. Drizzle with oil; wrap securely in foil. Bake at  
350°F 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.  
purpose flour  
cups whipping cream  
teaspoon ground  
nutmeg  
teaspoon salt  
1
1 ⁄  
8
3
1
In heavy 2-quart 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.  
1
1
1
4- ⁄  
2
1
8
teaspoon black  
pepper  
Yield: 6 servings (12 to 15 ravioli with ⁄  
4
cup sauce  
per serving).  
Per serving: About 750 cal, 28 g pro, 57 g carb,  
45 g total fat, 24 g sat fat, 295 mg chol,  
680 mg sod.  
 
12  
Chicken, Pine Nut and Goat Cheese  
Ravioli with Traditional Red Sauce  
Ravioli  
1 recipe Basic Egg  
Pasta, page 11  
Prepare pasta dough; let rest.  
On baking sheet, place nuts in single layer. Toast in  
oven at 350°F for 5 to 7 minutes, or until light  
brown and aromatic. Cool slightly; chop.  
1
4  
4
cup pine nuts  
cup finely chopped  
roasted chicken  
3
In medium bowl, combine nuts, chicken, and  
cheese; refrigerate until ready to fill ravioli. Follow  
directions for preparing pasta sheets, using ravioli  
maker and cooking ravioli.  
1 package (4 oz.) mild  
goat cheese with  
garlic and herbs  
Sauce  
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.  
1
1 tablespoon olive oil  
1 medium onion,  
chopped  
2 cloves garlic, minced  
1 can (28 oz.) crushed  
tomatoes  
cup white or red  
wine*  
cup grated Parmesan  
cheese  
cup chopped fresh  
parsley  
1
Yield: 6 servings (12 to 15 ravioli with ⁄ cup sauce  
2
2
per serving).  
1
4
*If desired, water may be substituted.  
Per serving: About 530 cal, 26 g pro, 66 g carb,  
18 g total fat, 7 g sat fat, 175 mg chol,  
980 mg sod.  
1
4
1
4
cup chopped fresh  
1
basil or 2 ⁄  
2
teaspoons  
dried basil  
2 tablespoons chopped  
fresh oregano or 1-2  
teaspoons dried  
oregano  
1 bay leaf  
1
1-1 ⁄  
2
teaspoons salt  
1 teaspoon sugar  
 
13  
®
FOR THE WAY IT’S MADE.  
® Registered trademark/™ Trademark/ the shape of the  
mixer is a registered trademark of KitchenAid, U.S.A.  
9709406  
© 2005. All rights reserved. (4645dZw705)  
 

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