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 ReadingSomos Herencia CocktailBy ALEJANDRA ESPINOZALamb Birria TatemadaBy PAOLA BRISEÑO GONZÁLEZSyracuse Salt PotatoesBy RYAN MCCARTHYTurkish Olive Oil-Braised Green BeansBy SINEM ÖZLERSpring Borshch With Peas and Wild MushroomsBy OLIA HERCULESLacto-Fermented Cherry TomatoesBy OLIA HERCULESOld-School New York CheesecakeBy MARK KURLANSKYFish Tacos With Herb Salad and Quick-Pickled OnionsBy FATIMA KHAWAJARum-Soaked MangoesBy DINKINISH O’CONNORSee AllContinue to Next StoryADVERTISEMENTADAD
