pressure to keep the dough even as you roll.
roll to the edge of the dough, using the same amount of pressure with each stroke.
lightly flour top of rolled dough, gently lift the dough and again flour the work surface underneath to prevent the dough from sticking. increase pressure on rolling pin to achieve a thin layer of dough.
when dough is rolled to about 1/16 of an inch, it’s time to assemble the ravioli, one row at a time.
fold the one-inch border over the row of fillings and lightly press down with your fingers all the way across.
still using your fingers, press firmly between each filling, making sure to release any 