4302 The Preparation of Raviolis

1) Roll out a piece of noodle paste very thinly indeed; cut into rounds using a 6–7 cm (2½ in) plain cutter. Moisten the edges, place a piece of the chosen filling the size of a hazelnut in the centre, fold over like a turnover and seal the edges well.

2) Roll out a piece of noodle paste very thinly indeed to a long rectangle 10 cm (4 in) wide. Place small pieces of the selected filling the size of a walnut at equal distances along one half of the paste. Moisten around all of the edges, fold the remaining paste over to cover the filling then cut the raviolis crescent-shape using a fancy round pastry cutter.

3) Roll out a piece of noodle paste into a square and pipe pieces of the chosen filling in lines leaving 5 cm (2 in) intervals between each. Moisten between the lines, cover with a second sheet of paste, press to seal then cut in 5–6 cm (2 in) squares using a pastry wheel.