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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

Squares

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.

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