A question about a recipe: Moroccan-Spiced Carrot Ravioli
I've made this recipe three times now (love it!) and every time I've had issues with the ravioli sticking together. I've drizzled plenty of olive oil on the ravioli and included some pasta water in the serving bowl this last time but I wonder if anyone has a suggestion to minimize the stickiness factor that results in tearing the lovely dumplings packets open when trying to portion them onto plates. Thanks!