Making Sandwich-Stuffed Pasta

Appears in

Published 1989

Any of the fillings given for stuffed pasta on the previous page can be used. Here, spinach and ricotta is used.

Roll out a sheet of pasta as thinly as possible, not more than ⅙ in/1.5 mm thick. Trim to a neat shape and paint the surface with water.
With a teaspoon or pastry bag, place small mounds of filling on the dough, spacing them evenly, about 1 ½ in/4 cm apart.
Lay a second layer of pasta over the top, either by folding over part of the pasta that has no filling, or using a second piece of dough.
Press a floured pastry tube over the mounds to seal the layers without cutting them. Or press between them with your fingers.
With a pastry wheel or large knife, cut between the mounds to separate the pieces. Ravioli cutters or molds can also be used.