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


Don't cut the sheet of dough. Spoon 10 rounded teaspoons of filling 3 inches apart in a single row along the center. Fold the dough over the mounds. Press out any air around the filling, then press the edges to seal. Using a fluted pastry cutter or a 2 1/2-inch round cookie cutter, cut out half-moons.

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