Making Ravioli

Stuffed pillows of pasta can be made by sandwiching the filling between two sheets of pasta (see recipe) or by folding one large sheet in half, as shown here. Alternatively a special pre-formed mould can be used (see box). Cover any pasta that is not being used with a damp tea towel, to keep it moist. Do not overfill. The technique shown here uses rolled-out handmade dough (see rolling pasta by hand).

1. Trim one pasta sheet to a 25- x 50-cm rectangle, using a chef’s knife. Use the trimmings to make tagliatelle.

   

2. Put 16 rounded teaspoons of filling (see box) over half the sheet, making sure that they are evenly spaced.

   

3. Brush a border around each mound with a little water. This will help the pasta stick together.

   

4. Fold over the plain half of the pasta sheet to cover the filling, making sure the edges meet. Press between the mounds of filling using the side of your hand to seal the two layers of pasta and exclude any air.

   

5. Dust a fluted metal pastry wheel lightly with flour. Cut around the edges of the pasta to neaten them and make them square, then cut around the mounds of filling to make the ravioli shapes.

   

6. Place the ravioli between two floured tea towels. Leave them to dry about 1 hour, turning them halfway through. Meanwhile make another batch of ravioli with the second sheet of pasta and more filling.