How do you seal ravioli?

Brush around the filling with the egg wash and place the remaining squares on top. Press down around the seal to push out any air bubbles. In half a gallon of rapidly boiling salted water add the ravioli in batches. Remove to a strainer. read more

Finally, if you don't have a ravioli maker, you should keep a pastry brush and a small bowl of water to seal the dough further down the line. Some people use egg whites instead of water, and if you have extra lying around, that's fine; it's just not necessary. read more

Ravioli does really well frozen - it helps ensure the filling is not overcooked when the pasta is done cooking. A lot of folks recommend that it be frozen, even if just briefly, before cooking. As long as you don't have the sort of filling that's going to break in the freezer that is. read more

For super-quick ravioli, stuff ready-made Asian wonton or dumpling wrappers with Italian fillings. Here's how:-- Thaw wrappers overnight in the refrigerator if they are frozen. Prepare desired filling. Lay one wrapper on the floured work surface. Cut wrapper into squares.-- Moisten the quarters with beaten egg. read more