Ravioli How-To Published Feb 13, 2008 10:00 AM Food André Baranowski SHARE 1. Spread half the filling evenly over 1 side of dough, leaving a 1⁄2″ border. Brush border with water. André Baranowski 2. Fold dough over filling to form a half moon. Press edges to seal. Generously dust dough with flour. André Baranowski 3. Roll a checkered ravioli pin firmly over dough, imprinting it with a pattern of squares. André Baranowski 4. Using a fluted ravioli cutter (called a rotella), cut the ravioli along the indentations. André Baranowski 5. Separate the ravioli and let them air-dry for 1 hour. Repeat with remaining dough and filling. André Baranowski MORE TO READ RELATED These Cool Local Bottle Shops Champion Unorthodox Winemakers Discover small batches, quirky blends, biodynamics, and “drink-now” bottles from an irreverent group of somms and wine sellers. READ NOW RELATED A Treacherous Terrain is at the Heart of Liguria’s Lush and Food-Friendly Wines Cookbook author Laurel Evans on the growers and grapes to look out for. RELATED At This Australian Winery, Making Pét-Nat Is Not a Spectator Sport In an excerpt from her new memoir, Rachel Signer shares a glimpse into the (very) hands-on process.
