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 ReadingStuffed Crab With Fennel and Snap Pea SaladBy Jessie YuChen, Lj AlmendrasPakistani ChaiBy Maryam GhaznaviAlmond Marmalade Thumbprint CookiesBy Ryan McCarthyMrs. Barrenger’s MarmaladeBy Paul RichardsonÎle FlottanteBy Daniel BouludTarte aux Pralines RosesBy Ryan McCarthyPralines RosesBy Daniel BouludShoyu-Butter Glazed DaikonBy Chihiro TomiokaThese Glorious Ginger Cocktails Will Be a Hit at Any PartyBy Ryan McCarthySee AllContinue to Next StoryADVERTISEMENTADAD
