I've been working on making fresh ravioli. However, it seems as if my recipe for pasta dough that I just cut into strips isn't great for the ravioli. The dough seems a bit dry. Any suggestions?
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.