Filling and Shaping Ravioli

Pasta sheets are rolled to about 10 centimeters (4 inches) wide, and filled by spoon or using a pastry bag: Rounds of filling are piped about 4 centimeters (1½ inches) apart all along the bottom third of the dough strip, which is placed on a well-floured work surface so the pasta does not stick. It is important that the filling be moist but not so wet that it soaks the dough and causes it to tear. The dough strip is brushed with water to help the layers adhere. The top half is folded over to cover the filling and pressed to seal. The air is pressed out from around the filling. Individual ravioli are cut with a knife, or a straight or fluted roller cutter (depending on the recipe), and trimmed as necessary.