Filling and Sealing Ravioli

Roll egg pasta into long sheets thin enough to see your hand through. Pipe or spoon small mounds of filling, about a teaspoon, 4 cm apart along one sheet. Brush the dough around them lightly with water. Lay a second sheet over the top and press down around each mound from the filling outward, so no air is trapped. Air pockets swell and burst in the pot. Cut them apart with a knife or crimped wheel. Fillings must be fairly dry; drain ricotta overnight and squeeze cooked spinach hard.