Name: How to Make Ravioli
Ingredients: Cut into squares with a pastry wheel (a tool that cuts and seals at the same time); if you don’t have one, cut into squares using a knife and then crimp edges with a fork to seal.; Divide rested pasta dough into quarters and run each quarter through a pasta roller to form a 12-by-4-inch rectangle. Lay 1 sheet on a lightly floured surface and place teaspoons of filling an inch apart over the entire sheet, remembering to leave space between filling and the edges of the sheet. A small cookie scoop can be helpful for dropping evenly sized dollops.; Lightly brush spaces around filling with water and then lay a second sheet of dough over the first. Press around the filling to seal.

Preparation info

Difficulty
Easy

Appears in

Breakfast for Dinner

By Lindsay Landis and Taylor Hackbarth

Published 2013

About

Homemade ravioli can be made ahead and refrigerated or frozen until ready to use. Arrange in a single layer on baking sheets sprinkled with cornmeal or semolina flour; cover and refrigerate up to 1 day. You can also freeze them in zip-top bags for up to 1 month.

Method

Divide rested pasta dough into quarters and run each quarter through a pasta roller to form a 12-by-4-inch rectangle. Lay 1 sheet on a lightly floured surface and place teaspoons of filling an inch apart over the entire sheet, remembering to leave space between filling and the edges of the sheet. A small