ravioli – skip ahead to 2 min mark
What did he brush the dough with? Why?
If you don’t have a pastry bag what can you use for filling?
How much space between each amount of filling?
Did he reapply egg? To which part of the pasta?
Why do you need to get the air out?
Where will you put the ravioli when you are done cutting? What needs to be on it?
What did he do after each cut to make sure they wouldn’t explode?
What did he cut with?