ANDRÉ BARANOWSKITechniquesRavioli How-To1. Spread half the filling evenly over 1 side of dough, leaving a 1⁄2" border. Brush border with water.2. Fold dough over filling to form a half moon. Press edges to seal. Generously dust dough with flour.3. Roll a checkered ravioli pin firmly over dough, imprinting it with a pattern of squares.4. Using a fluted ravioli cutter (called a rotella), cut the ravioli along the indentations.5. Separate the ravioli and let them air-dry for 1 hour. Repeat with remaining dough and filling.Keep ReadingPaneer Bhurji (Scrambled Paneer Curry)By ROMY GILLBanana Bread With Brazil NutsBy TAINÁ MARAJOARAOur 10 Most Popular Recipes of 2024By SAVEUR EDITORS12 Spectacular Cake Recipes for the Holidays and BeyondBy FRANCES KIMBa Bao Fan (Eight Treasure Rice Cake)By NATASHA PICKOWICZChocolate Mesquite Cake with Café de Olla ButtercreamBy CRYSTAL KASSCarrot Sheet Cake with Dulce de Leche FrostingBy GABRIELLA MARTINEZPersimmon Pudding with Sticky Toffee SauceBy CAMARI MICKChocolate and Coconut Tres Leches CakeBy BRYAN FORDSee AllContinue to Next StoryADVERTISEMENTADAD
