Making Folded Stuffed Pasta

Appears in

Published 1989

Any of the fillings given below can be used. The pasta should be rolled as thinly as possible, not more than ⅙ in/1.5 mm thick.

With a pastry cutter, cut circles or squares, about 2-3 in/5-7.5 cm squares for ravioli and 3 in/7.5 cm circles for tortellini and cappelletti.
Add a little filling and, with a pastry brush, paint the edge of half the dough with water.
Holding the dough in the palm of your hand, fold one side of pasta over the other to enclose the filling. Seal by pinching the edges together with your fingers.
For tortellini and cappelletti: curve the dough round your forefinger, at the same time turning the sealed edge up to make a curved upward pleat. Pinch the pointed ends together to form a ring.