ANDRÉ BARANOWSKITechniquesRavioli How-To1. Spread half the filling evenly over 1 side of dough, leaving a 1⁄2" border. Brush border with water. André Baranowski2. Fold dough over filling to form a half moon. Press edges to seal. Generously dust dough with flour. André Baranowski3. Roll a checkered ravioli pin firmly over dough, imprinting it with a pattern of squares. André Baranowski4. Using a fluted ravioli cutter (called a rotella), cut the ravioli along the indentations. André Baranowski5. Separate the ravioli and let them air-dry for 1 hour. Repeat with remaining dough and filling. André BaranowskiKeep ReadingHow to Cook With Puntarelle, the Bitter Green Romans Can’t Live WithoutBy KATIE PARLAPizza con le Puntarelle Alla RomanaBy KATIE PARLAPuntarelle Alla RomanaBy SAVEUR EDITORSGogalbi (Spicy Grilled Mackerel)By JAE-EUN SHINBoiled Pork With Aged KimchiBy JU-WON LEEJeju NegroniBy BYUNG-JIN LIMMenge MuleBy DEMIE KIMPan de Ánimas (Bread of Souls)By SANDRA AND HUGO CÉSAR TÉLLEZVanilla Bean-Roasted GrapesBy REBECCA FIRKSERSee AllContinue to Next StoryADVERTISEMENTADAD
