For Ravioli

Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

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Using a pasta machine set on the next-to-thinnest setting, roll the dough into lengths 15 to 18 inches long. Fold in half lengthwise, to mark it, and unfold. Place mounds of filling along the bottom half of the dough at 2-inch intervals. Spray lightly with water from a mister, then fold the top half of the dough over the lower half, covering the mounds. Press between each mound of filling to seal, but do not seal the bottom edge. Using a pastry wheel, cut between the mounds, pressing the air out of each ravioli from the top and letting it escape through the bottom opening. Finally, press the bottom edge to seal. Trim the bottom edge with the pastry wheel. Place the ravioli, not touching one another, on baking sheets that have been lined with parchment paper. Lightly sprinkle them with granular flour like Wondra, fine semolina flour, or fine cornmeal. These may be refrigerated, uncovered, for a few hours. Do not cover them with plastic, or they will get gummy and stick to the paper and to one another.