Making Ravioli

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Published 1991

Spoon mounds of filling (about ½ teaspoon each) on to a sheet of rolled pasta dough, about 5cm (2in) apart. Brush between the mounds with water. Lay a second sheet on top, then press with your fingers to seal between the mounds. Cut into squares with a fluted pastry wheel. Dry for about 1 hour before cooking (right).
If using a ravioli mould lay a sheet of rolled dough over the moulds, pressing the dough into the hollows. Place a small amount of filling in each hollow, moisten and top with a second sheet of dough. Run a rolling pin over the top to cut. Cook in boiling salted water for 5-7 minutes, until al dente.

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