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Perfecting Ravioli

Cookbook author Domenica Marchetti makes her stellar ravioli with three great fillings. "Ravioli should be tender, but not wimpy,"...
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Step 3: Choose a Shape

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Cut a sheet of dough in half crosswise. On one half, spoon 10 mounded teaspoons of filling in 2 rows of 5, about 3 inches apart; cover with the second half. Press out any air around the filling. Using a 2 1/2-inch round cookie cutter, cut out the ravioli. Make "rays" around the edges with the tines of a fork.

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