Perfecting Ravioli

Cookbook author Domenica Marchetti makes her stellar ravioli with three great fillings. "Ravioli should be tender, but not wimpy,"...
One dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Slide 4 of 6
  • < back

Step 3: Choose a Shape


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 fluted pastry cutter or a sharp knife, cut between the mounds to form squares.

More ∨
You might also like