1. Roll out one of the smaller dough balls to create a 12 x 10 inch rectangle. 2. If you do not have a ravioli form, take a ruler and mark gently with a kitchen knife 6 rows of five 2 inch squares. 3. In the center of each square place a small amount of your preferred ravioli filling and gently cover with a second sheet of pasta dough using the same rolling method as before. 4. Using your fingers or the bottom edge of your hand, press down between the rows to create a seal on all four edges of each ravioli. 5. Then take a pastry wheel and cut between the rows in both directions. 6. You now have 24 Ravioli ready to cook. ---------------------------------------------------------------------------
Nutrition
Ingredients
