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By Fred Plotkin
Published 1997
This method requires ravioli trays (raviolatrici), a relatively recent invention meant to give the pasta their shapes. These are inexpensive metal trays, not unlike shallow ice trays except that they have 36 separate compartments. This method yields perfectly formed, identical ravioli, but the process is slow and fussy. You can try a shallow ice tray if you don’t have a ravioli tray, but I do not guarantee classic results.