You can use the a pasta machine to cut flat noodles like fettucine, but homemade filled pastas are always a special treat. After rolling out your dough, follow the directions below for perfect ravioli — no matter which fillings you choose. Need recipe ideas? Scroll to the bottom of this post for some customer favorites!
|Mark the dough’s center. |
Lay 1 section of pasta flat on a lightly floured work surface. Fold the dough in half lengthwise to mark the center, then unfold it so that it lies flat again.
|Add the filling. |
Beginning about 1 inch from one of the short ends, place teaspoonfuls of the filling about 1 inch apart in a straight row down the center of one side of the fold.
|Brush the dough with water. |
Dip a pastry brush in cool water and lightly brush around the filling; this acts as a glue that keeps the filling tightly sealed inside the pasta. Fold the dough over the filling.
|Seal the ravioli. |
Using your fingers, mold the dough around the filling to eliminate any air pockets (these could cause the ravioli to burst). Press the edges of dough together firmly to seal.
|Separate the ravioli. |
Using a fluted pastry wheel, cut all the way around the filled pasta strip, crimping the edges and trimming away about 1/8 inch. Then, cut evenly between the mounds, making small pillow-shaped ravioli.
|Set the ravioli aside. |
Place the ravioli in a single layer on a lightly floured rimmed baking sheet. Do not let them touch or they will stick together.
Check out some of Williams-Sonoma’s best ravioli recipes: