for half the length of the strip.
dip your finger in water and wet the edges and the spaces between the filling – this will help the dough to seal.
then fold the other half of the dough back over the filling, working slowly and pressing around the edges to seal it. then, cut them apart with a knife and place the finished ravioli on wax paper.
you can cook them immediately in (gently) boiling water for 4-5 minutes; if not, cover them with wax paper so they don’t dry out.
to store them for the future, place them on trays in the freezer until frozen, then keep them in a plastic bag. 