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I have heard that their aggs are bigger. And it was, in fact a European recipe. So that explains why my dough is dry. But alas, I actually figured out why they are splitting. Or when they are splitting, I should say. I pulled a batch out of the freezer just now and noticed fissures on top of...

I'll try that. Thanks.

I thought maybe it was too dry. I do 1 egg per 100 g of flour. I often end up adding some water as I knead cause it seems dry. Filling is one egg per container of ricotta, about a quarter cup parm, parsley, salt, pepper. Also, I do think it is difficult to get the air out when using the folding...

I am folding the ravioli.

So I know this topic has been discussed ad nauseam and many people are probably thinking, "there's a million posts on the web this guy can find already", but, unfortunately, none of the advice has helped. I've made several batches of cheese ravioli and they always burst when cooking. I press...