are you making for dinner
jump to the discussion
to get or share great recipes, cooking tips, and other kitchen advice.
illustrated guide to making homemade ravioli | 1
continued from page 2
7 Repeat step
5. Use this second rectangle of dough to cover the first
rectangle. Gently press between the mounds of filling to seal
the dough. Work from the center out to the edges, pressing out
air bubbles as much as you can. Note: if your dough is too dry
seem to be
sticking, gently remove the top layer and wet between the mounds of
filling with a little bit of tap water.
Square off the
edges using a sharp paring knife to trim away excess
Cut the ravioli into
individual squares, as shown. Set aside on a well-floured surface (I use
styrofoam trays, but use whatever you happen to have around --
baking sheet, plate). Sprinkle with more flour, then cover with a floured piece of saran wrap and toss the tray in the
fridge for a few hours, or cook immediately. Repeat steps 1-9 until your run out of
dough or filling.
o o o o
Want some ideas
for how to fill ravioli? Check out our recipes for Goat
and Herb Ravioli,
out these related articles:
dumplings for dummies
making maki sushi
. laze . home.