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Try to cut down on the egg and add water.. i only use one egg and about 3/4 a cup of water to 3 1/3 cups of flour.

I have been making ravioli for years. The recipe is from my great grandmother. They are meat ravioli. I recently ventured out into making other kinds of fillings. I use the exact same dough recipe, which is perfect. Can anyone tell me why my ravioli break open (while being boiled) when I fill...