Folding ravioli

Folding ravioli

Square ravioli, tortellini, and cappelletti: three basic folds for filled pasta

The technique

Square: place a spoonful of filling on a circle or square of dough. Fold it in half over the filling, pushing out the air, then press the edges to seal. Tortellini: take the half-circle, bring the two corners toward each other, and tuck one behind the other to form a ring. Cappelletti: fold the triangle, then wrap the points around your finger to make a small hat. In every case, trapped air is the enemy: it makes the pasta burst during cooking.

When

Square for Sunday ravioli with butter and sage. Tortellini for clear broths and festive soups. Cappelletti for small plates of pasta in a light sauce. Each shape holds a sauce differently.

Pitfalls

1. Filling that is too wet leaks out and stops the edges from sealing
2. Trapped air swells up and bursts the ravioli during cooking
3. Dough rolled too thin tears while you fill it
4. Poorly sealed edges open in boiling water

The benchmark

Press with your fingertips all around the edge to push out the air. If a ravioli floats during cooking with a large bulge, there was still air inside. A good ravioli keeps its shape and sits flat on top.