ANDRÉ BARANOWSKITechniquesRavioli How-To1. Spread half the filling evenly over 1 side of dough, leaving a 1⁄2" border. Brush border with water.2. Fold dough over filling to form a half moon. Press edges to seal. Generously dust dough with flour.3. Roll a checkered ravioli pin firmly over dough, imprinting it with a pattern of squares.4. Using a fluted ravioli cutter (called a rotella), cut the ravioli along the indentations.5. Separate the ravioli and let them air-dry for 1 hour. Repeat with remaining dough and filling.Keep ReadingKadhaBy ROMY GILLBanana-Mango Smoothie with Fresh TurmericBy ROMY GILLTurmeric-Ginger Fish BakeBy ROMY GILLBesan Cheela (Chickpea Pancakes)By ROMY GILLWe Should All Be Cooking with Fresh TurmericBy ROMY GILLMixed Seed Upside-Down CakeBy ALEX TESTEREPastrami and Sauerkraut BucatiniBy ALI ROSENHow to Trim an ArtichokeBy SAVEUR EDITORSThai Sugar CookiesBy AUSTIN BUSHSee AllContinue to Next StoryADVERTISEMENTADAD