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 ReadingSummer Squash and Plum Salad With Umeboshi VinaigretteBy SCOTT CLARKHen of the Woods Mushroom and Egg SandwichBy SCOTT CLARKCorn Salad With Dandelion Greens and Smoked Blue CheeseBy SCOTT CLARKEmber-Roasted Sweet Potatoes With Aged FetaBy SCOTT CLARKRoast Chicken With Apricots and CurrantsBy JULEE ROSSO AND SHEILA LUKINS WITH SARAH LEAH CHASECapirotada (Mexican Bread Pudding)By SAVEUR EDITORSArroz Con PolloBy KIERA WRIGHT-RUIZPlátano Maduro Asado Con Queso (Roasted Plantains With Cheese)By KIERA WRIGHT-RUIZCorn and Potato TaquitosBy KIERA WRIGHT-RUIZSee AllContinue to Next StoryADVERTISEMENTADAD
