Along with our new take on handmade pasta, we also updated the ravioli-making method. Working with one long rolled-out sheet at a time, brush the lower half with egg white to help seal the ravioli. Instead of the usual awkward procedure of folding the entire long length of dough over the evenly spaced mounds of filling and then cutting, cut the sheet into individual rectangles and fold them individually.
This makes it much easier to correctly fold and seal each piece of ravioli, suspending the top portion of dough with your thumbs and enclosing each filling mound in dough while pressing out air. (Trapped air will create pockets of steam during cooking that could cause the wrapper to burst.)