This is a rather spectacular solution to the old "leaking ravioli" problem. You could present it as a main dish, but its natural dimensions are better suited to an appetizer. It obviously needs fresh pasta, and besides not bothering to seal them, there's the benefit that you can also perfect the condition of pasta and filling separately.
I constantly forget to take photos, but I recently made an asparagus/fresh ricotta one that looked much like the above, except I used the parsley-encased pasta shown here that I DID remember to photograph.
I'm in debt to Diane Seed for suggesting the configuration, and Aliza Green for the encapsulation technique.
To encapsulate parsley, take care to trim the stalks completely, which means cutting a "V' into the leaf. If you don't, the pasta will bump and tear. Roll the pasta to within one thickness of what you want, turn the dial up one thickness, lay out one pasta sheet, spray lightly with water, arrange the leaves on top - keeping them away from the edges - spray lightly with water again, press the top layer on, and run them through the roller two more times. I've tried encapsulating other things, like flowers and so on, but none have worked very well so far.
If you're making it for the first time, I recommend practice. I wasted half a pound of dough before I got it down.
(My ancient review is the first one that comes up.)
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