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 ReadingGrand Royal FizzBy ANNE PETITOSouth Indian-Style Filter CoffeeBy MEHER MIRZARava Upma (Savory Semolina Porridge)By MEHER MIRZAKaldou (Red Snapper With Onions and Lemon)By JESSICA B. HARRISPozol de Cacao (Chocolate Corn Drink)By RICARDO HERNÁNDEZ ARELLANOBean Dobladas With Amaranth and OnionsBy CLAUDIA SÁNTIZSopa de Chipilín With Masa DumplingsBy CLAUDIA SÁNTIZTamales de ChipilínBy RICARDO HERNÁNDEZ ARELLANOPapaya Verde en Escabeche (Pickled Green Papaya)By INGRID MERARY RODRÍGUEZ LUNASee AllContinue to Next StoryADVERTISEMENTADAD
