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!

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Recipe question for: Moroccan-Spiced Carrot Ravioli

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Table9
Table9 June 2, 2011

All I have ever done is use olive oil and a little pasta water as you did. Not sure of anything else you could do. Would love to hear everyone else's suggestions!

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susan g
susan g June 2, 2011

I just read through the recipe for the first time, and it looks wonderful! I wonder if they could be cooked in a Chinese steamer, dim sum style, maybe on a lettuce leaf, to avoid sticking?

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