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By Colin Spencer
Cut the pasta into strips 10 cm/4 inches wide. Place teaspoonfuls of filling at 5-cm/2-inch intervals.
Brush a little egg yolk mixed with milk between each bit of filling and along one edge of each strip.
Fold the dough over the filling, pressing firmly between the filling and along the edge.
Cut the ravioli apart with a knife or a pastry wheel.