For those of you who may have had trouble forming Ravioli, the following pictures may be helpful.

Fist, unless you have suicidal tendencies, DO NOT use the ravioli attachment on your Atlas pasta machine.  It is absolutely guaranteed to send you screaming down the street gnashing your teeth and pulling your hair.   You will also find the beautiful ravioli rolling pin difficult to use the way it was designed to be used.  I use it, but only to mark the sheet of dough.

I.  Roll out your pasta dough into two rectangles, one a bit larger than the other.

II.  Use your ravioli pin to gently roll over the smaller of the two sheets of dough to mark the dough.  This will help you space your dollops of filling evenly.  If you don’t have a ravioli pin, use something like a long wooden measuring stick or a piece of thin molding and just press it into the dough to score squares that are about 1 ½” by 1 ½”.

III.  Paint the scored piece of dough lightly with an egg that has been beaten with 1 tablespoon of cold water.

IV.  Place about half a teaspoon of your filling in each of the marked squares.  Try to keep the filling in the center of the square.  If it gets on the edges it will be difficult to get your ravioli to seal properly.  They will come apart when you cook them and instead of ravioli, you will have a pot of soup.

V.  Gently lay the larger of the two sheets of dough over the sheet with the filling.

VI. Now, using something like a wooden ruler or a thin piece of molding, press down between the dollops of filling.  Press rather firmly.  You want to achieve a good seal.

VII.  Using a zig-zag pastry wheel, cut the ravioli apart.

VIII.  Cook in gently boiling water according to your recipe.

Good Luck