October 20, 2006, Newsletter Issue #83: Ravioli – How to make
Tip of the Week
To make ravioli, trim and straighten the edges of a pasta sheet with a fluted wheel. Place a level teaspoon of ravioli filling 1 ½ inch apart across the surface of the pasta, in checkerboard style. Use a very thin pastry brush (or your index finger) dipped in water and draw lines along and across the mounds of filling. Carefully, lift another sheet of pasta and lay it over the first. Run your index finger along and across the fillings again sealing the top layer to the bottom where the water was outlined. Then, with a fluted wheel, cut along and across the mounds of filling, cutting them into 1 ½ inch squares. Once cut, transfer the ravioli squares to a floured cookie sheet or towel.
About LifeTips
Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.
| Guru Spotlight |
| Joe Wallace |
