Ravioli Fest 2010 pt. 2

Okay.

Spread filling on one half of the dough. You fold the other half over.

The small rolling pin is the form. That makes all the little squares.

That's about 160 ravioli (give or take a few).

The special cutters seal the edges and voila.

We then place them on cookie sheets lined with parchment and pop them in the freezer.

We rolled 6 batches and made about 1,050 ravioli. It is exhausting and a ton of work, but it is completely worth it!