ANDRÉ BARANOWSKITechniquesRavioli How-To1. Spread half the filling evenly over 1 side of dough, leaving a 1⁄2" border. Brush border with water. André Baranowski2. Fold dough over filling to form a half moon. Press edges to seal. Generously dust dough with flour. André Baranowski3. Roll a checkered ravioli pin firmly over dough, imprinting it with a pattern of squares. André Baranowski4. Using a fluted ravioli cutter (called a rotella), cut the ravioli along the indentations. André Baranowski5. Separate the ravioli and let them air-dry for 1 hour. Repeat with remaining dough and filling. André BaranowskiKeep Reading28 Standout Summer Corn RecipesBy SAVEUR EDITORSFrench Omelet With Caramelized Onions and Goat CheeseBy JEREMIAH LANGHORNEBlackberry Cream PuffsBy LEANNE TRANBrisket EloteBy CHRIS MAGALLANES AND ERNEST MORALESTexas Smoked BrisketBy CHRIS MAGALLANES AND ERNEST MORALESDeviled Eggs With Pickled JalapeñosBy CHERYL AND BILL JAMISONCenil (Steamed Tapioca Cakes)By KAT LIEUVegan Curry ‘Fish’ BallsBy CHRISTINE WONGMá Là Pig EarsBy JESSICA LIANGSee AllContinue to Next StoryADVERTISEMENTADAD
