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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.