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 ReadingCaldo de Cabeza de Pescado con Chochoyotes (Fish Head Soup with Masa Dumplings)By OBED VALLEJOHong Shao Yu (Red-Cooked Fish)By TONY TANBlanquette de Poisson (Fish in Cream Sauce)By SIMONE BOUHOURBaked Fish with Chermoula and Onion FarofaBy MANU BUFFARAUdon PalabokBy ABI BALINGITGrilled Catfish with Beurre Blanc and Maque ChouxBy DAVID GUASPalestinian Lamb Stew with Sumac, Chard, and ChickpeasBy LAILA EL-HADDADPastéis de Bacalhau (Cod Cakes)By SAVEUR EDITORSSaltfish Souse and BakesBy LELANI LEWISSee AllContinue to Next StoryADVERTISEMENTADAD