With a sharp knife or pastry wheel , cut the doughwise into 4 strips 3 inches wide and 9 inches long .
2) Drop 3 mounds of filling on each of 2 pasta strips , spacing about 1 inch apart and leaving 1/2-inch margins .
3) With a pastry brush , brush margins around each mound of filling with water . Cover with remaining strips .
4) Firmly press the dough along the margins and around each mound to seal the strips firmly .
5) Slice each strip crosswise into 3 ravioli . Repeat with remaining dough . You will have 12 ravioli .
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