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 ReadingApple, Date, and Walnut CharosetBy Ben WeinerWhitefish SaladBy Wolfie Cohen’s Rascal HouseBaghali Polo (Persian Dill and Fava Bean Rice)By Farideh Sadeghin3 Festive Eid Desserts by Way of Bahrain and New YorkBy Zainab ShahLuqaimat With Saffron Date SyrupBy Dona MuradHalva Swirl BrowniesBy Dona MuradMuhalabia Basque CheesecakeBy Dona MuradOur Best Stone Crab RecipesBy Ryan McCarthyWhy Marmite Deserves a Place in Your PantryBy Kristen HartkeSee AllContinue to Next StoryADVERTISEMENTADAD
