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 ReadingHeirloom Tomato and Stone Fruit Salad with Garlicky CroutonsBy ALEX TESTERERicotta-Stuffed Squash Blossoms with Fried Zucchini CoinsBy STEFANO D’ONGHIAOrecchiette with Octopus Ragù and Chickpea PuréeBy STEFANO D’ONGHIABrindisi Seafood StewBy ERNESTO PALMASoju SourBy SU SCOTTTteokbokki with Chili Crisp and HoneyBy SU SCOTTCheesy Korean Corn DogsBy SU SCOTTColombian Stewed Chicken with Achiote and YamBy VÍCTOR SIMARRA REYESCreole Coconut ChickenBy VÍCTOR SIMARRA REYESSee AllContinue to Next StoryADVERTISEMENTADAD
