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11.06.2000

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holy ravioli!
an illustrated guide to making homemade ravioli | 1 2 3
continued from page 2

5 Rip off a ball of dough approximately 2"-2½" in diameter. Place it on a floured, flat, clean work surface and roll out using your rolling pin. You'll want a rectangle approximately 5" tall and 10"-12" long, and as thin as you can get it. If you're using a pasta maker, rolling it to the "5" setting should do it.

6 Drop your filling (note: you don't want your filling to be too wet) by the teaspoonful onto the dough. You'll want to leave at least a 1/2" margin on the edges, and space each dollop of filling at least 1" apart.

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 and doesn't

seem to be sticking, gently remove the top layer and wet between the mounds of filling with a little bit of tap water.

8 Square off the edges using a sharp paring knife to trim away excess dough.

9 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.

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Want some ideas for how to fill ravioli? Check out our recipes for Goat Cheese and Herb Ravioli, Butternut Squash Ravioli, and Spinach Ravioli.

check out these related articles:
dumplings for dummies
making maki sushi

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