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Filling Ravioli
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Place one pasta sheet on a lightly floured work surface. Using a chef's knife or pastry wheel, trim the dough into strips 4 inches (10 cm) wide. Layer the strips on a floured baking sheet as directed in the recipe, and roll out and trim the remaining dough pieces. |
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Lightly flour 3 more baking sheets. Lay 1 dough strip on the work surface. Fold the dough in half lengthwise to mark the center and then unfold it. |
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Beginning about 1 inch (2.5 cm) from one of the short ends, piace teaspoonfuls of the filling about 1 inch apart in a straight row down the center of one side of the fold. |
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Dip a pastry brush or your fingertip in cool water. Lightly brush around the filling. |
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Fold the dough over the filling, molding it around the filling to press out any air pockets. With your fingertips, firmly press the edges of the dough together to seal. |
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Using a fluted pastry wheel or a sharp knife, cut between the mounds of filling. Separate the squares and piace, not touching, in a single layer on the prepared baking sheets. |
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Forming tortellini
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Place one pasta sheet on a lightly floured work surface. Lightly flour a large baking sheet. Using a knife or pastry wheel, cut the dough into 2-inch (5-cm) squares. |
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Layer the squares fiat on the prepared baking sheet, spacing them so they don't touch and separating each layer with a lightly floured kitchen towel. Roll out and cut the remaining dough sheets. |
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Lightly flour 3 more baking sheets. Place about 1/2 teaspoon of the filling in the center half of each square. Dip a pastry brush in cool water and lightly brush around the filling. |
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Fold a corner of the dough over the filling to form a triangle. Using your fingers, mold the dough around the filling to eliminate any air pockets, firmly press the edges together to seal.
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Bring the 2 opposite points of the triangle together to form a circle, and pinch the points together to seal. The third point forms a peaked top; curl it back slightly. |
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Place the tortellini, not touching, in a single layer on the prepared baking sheets. |
Copyright 2010 Easy Italian By Trend & Trade Italy
