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 ReadingMarjolaineBy DAVID LEBOVITZBeef WellingtonBy JESS SHADBOLTOur 12 Most Popular Recipes of 2025By SAVEUR EDITORSGogl-MoglBy JOAN NATHANMussels With Coconut Milk, Fennel, and LimeBy PEARL JONESGlühweinBy MIMI SHERATONA Step-by-Step Guide to Making Perfect Panettone at HomeBy JASON SCHREIBERPanettoneBy JASON SCHREIBERHow to Master Pâte à Choux for Foolproof French PastriesBy RYAN MCCARTHYSee AllContinue to Next StoryADVERTISEMENTADAD
