Ravioli

Appears in

Published 1989

There are at least three procedures for making ravioli. I am listing them in the order I prefer.

Method 1

Roll out a rectangular or square sheet of sfoglia.
Distribute olive-sized portions (about ½ teaspoon) of ripieno about 1½ inches apart in a single line parallel to the edge of the sheet of sfoglia. The row of ripieno portions should be 1½ inches from the edge of the sfoglia.
Carefully lift the edge of the sfoglia and fold it over the little balls of ripieno so that they are completely covered.
Take a knife, fluted ravioli wheel, or small pastry wheel and cut along the line where the edge meets the sfoglia.
Using your fingertips gently press down the pasta in between the balls of ripieno so that you have completely sealed them off from one another. (See Notes.)
Use the ravioli wheel to cut the rectangles of pasta which, as you now see, are ravioli.
If necessary, gently press the edges of the ravioli with your fingertips to assure that they are sealed.
Put the ravioli on a lightly floured dishcloth or towel, making sure that they do not touch one another. Sprinkle on a bit of flour so that they will not stick together and can dry (though not dry out) for 15 to 30 minutes.

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