Sealing Filled Pasta

When making filled pasta like ravioli or raviolo, sealing is everything. Trapped air bubbles between the two pasta sheets will expand when boiled and burst your beautifully made parcel, spilling filling into the water. To avoid this, brush the edges of one pasta sheet lightly with water or beaten egg, place your filling neatly in the centre, then lay the second sheet on top. Use your fingertips to gently press air out from around the filling outward toward the edges, working in a circular motion. Press firmly around the seal, then trim with a cutter. Cook in a gentle simmer, never a rolling boil.