Ravioli How-To

by0| PUBLISHED Feb 13, 2008 10:00 AM
Ravioli How-To
André Baranowski
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1. 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.