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 ReadingWhy Prunes Deserve a Permanent Place in Your PantryBy FARIDEH SADEGHINFar BretonBy FARIDEH SADEGHINKhoresh-e Aloo Esfenaj (Persian Lamb, Prune, and Spinach Stew)By FARIDEH SADEGHINBicerin (Three-Layered Chocolate and Coffee Drink)By CAFFÉ AL BICERINBrutti ma Buoni (Chocolate Hazelnut Cookies)By SIMON BAJADAGianduja and Hazelnut CakeBy VENCHIChocolate Decadence CakeBy JANICE FEUER HAUGENSnake-Bit Sprout CocktailBy ALBA HUERTAOld Pepper CocktailBy ALBA HUERTASee AllContinue to Next StoryADVERTISEMENTADAD
