Serious Eats: Talk

Ravioli Advice

I am making my first attempt at homemade ravioli this weekend. I'm comfortable making pasta and I just bought a ravioli filler/cutter set. The main thing I'm concerned about is how thick to make the pasta dough and how to make sure it doesn't leak or explode in the hot water. Any advice or great ravioli recipes would be appreciated. Thanks!

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