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Issue Date: Fall 2006


Wrap It Up

The quick-cut approach to homemade ravioli

Photography by Barney Taxel


Carla Snyder

The quick-cut approach to homemade ravioli

 

Step 1:
Lay one wrapper on a work surface and place a heaping teaspoon of the filling mixture in the middle. Don't overfill. If stuffing spreads out to the edges, it prevents the dough from sticking together
Step 2:
Brush the edges with beaten egg white. This creates a stronger bond than water.
Step 3:
Place another wonton on top of the first one. Air pockets will cause the cooking ravioli to explode, so press the air out from the inside edge of the filling to the wonton's edge. Seal by pinching the edges together on all four sides.
Step 4:
Flatten the edges with the tines of a fork for a tighter seal.

 

You don't have to be a professional to make picture-perfect ravioli at home if you know the chefs' secrets. For greater ease and guaranteed success, substitute packaged won ton wrappers, available at Asian markets or in the produce section of many grocery stores, for homemade pasta. When you make your own there's no need to limit yourself to traditional fillings such as ricotta and spinach. Stuff these ready-made Asian pasta squares with everything from goat cheese and sweet potato to fruit puree or chocolate, and serve as an appetizer, entree, side dish or dessert. By following these simple steps, even a beginner can turn out a great batch of light, tender, flavor-filled pockets.


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