Making Ravioli

The key words here are sfoglia (the sheets of pasta) and ripieno (the filling). Whenever you set about to make ravioli, prepare the ripieno first. Once this is done, cover it and set aside. When you make the dough, roll it out into pasta sheets one at a time, and only as you need them. If pasta sheets sit for too long in the open air, they will dry out. In making ravioli, the sfoglia should be thinner than for noodles. An average of ⅛ inch/.3 cm is desirable. It