Okay, so I am trying to make a dessert ravioli and have made two different attempts at sealing in the filling. The first was the typical, cut out a circle, and pinch the two pieces together with your fingers method. Now, it worked *in theory*, but I was unable to really put much filling in, since it woulld ooze out the side, since the separate pieces were not sealed well.

So, I invested in a basic pastry crimper, and attempted to use that one yesterday, but got even worse results! I cut out circles again, and this time ran the crimper around the edges of each ravioli (I used about the same amount of filling as before - about 1 teaspooon), but when I baked them (using the same time/temp/pans...) they oozed out even more!

So, I tried to find an online guide for using a pastry crimper (thinking that I had just done it incorrectly - there were no directions on the package), but I have yet to find one.

Do any of you know how to properly use a pastry crimper and perhaps can guide me as to what I was doing wrong? Are they meant to cut *and* crimp? And if it doesn't work well with circles, would making squares alleviate any of these issues?

I would love to hear any ideas and experiences that you have!

Thanks in advance!

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