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 ReadingSkyu (Tibetan Vegetable Stew with Dumplings)By JODY EDDYPumpkin-Hazelnut SconesBy JODY EDDYChicken NormandyBy JODY EDDYParmesan Arancini with Pork and Veal RagùBy SAM BROWNPain D’Epices Éclairs with St. Saviour CheeseBy JOE PAPACHClarified Milk PunchBy SAVEUR EDITORSSage GimletBy SAVEUR EDITORSBlue Cheese Olive ‘Gildas’By SAVEUR EDITORSBlue-Ribbon Dungeness Crab CakesBy LYNN DERRICK AND JANELLE WEAVERSee AllContinue to Next StoryADVERTISEMENTADAD
