The Technique: How to Shape and Fill Ravioli


This is our take on a classic ravioli shape—the one you think of when the image of ravioli comes into your head, which hopefully happens all the time. The best part about this shape is its versatility. You can fill it with basically whatever you want, as long as it fits in the dough. Kale and ricotta? Sure. Crab and artichoke? Go for it. A whole head of broccoli? Eh, maybe not.

For this recipe we use a lamb shank that is so sublimely tender, it melts in your mouth just as quickly as the dough that surrounds it. After hitting it with some tomato sauce, you’ll be wondering why you didn’t double the recipe. Not the biggest fan of lamb? This hearty, soul-warming ravioli recipe will be equally successful if you use beef short ribs instead. Once you’ve made the filling, here’s how you’ll shape the ravioli:

Photograph by Alex Lau

Roll That Dough
To start, dust a large rimmed baking sheet with cornmeal and set your pasta maker to the thickest setting; dust lightly with cornmeal. Divide your dough into 4 pieces and flatten each into a narrow rectangle (no wider than mouth of machine); pass through rollers. Fold your dough as needed to fit and roll again. Repeat this process without folding, adjusting machine to thinner settings after every pass, until pasta is 1/16″ thick (setting 8 on most machines). If you don’t have a machine, you can roll out sheets lengthwise with a rolling pin until 1/16″ thick. To know you’ve got your dough thin enough, hold it up to the light and pass your hand behind it. If you can see the shadow of your hand, you’re good to go.

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Source:: Bon Appetit