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 The Pescatarian Asado: Reframing Argentina’s Native Bounty Jorgelina Mandarina is developing a new restaurant fed by her home province’s famed rivers. READ NOW RELATED Sheldon Simeon’s Essential Hawaiian Pantry Everything you need to start cooking like an... RELATED 10 Hawaiian Recipes to Transport You to the Islands Bring that beach vacation home.