The first way (classical). Cut the dough into three equal pieces and each of them roll into a long tourniquet thick in the middle finger. Then cut the rope into pieces with the size of a walnut and roll each of them into a very thin round cake with a diameter of 4-5 cm (juice), half of which is stuffed, wrapped in a crescent shape, the edges are creased, then the corners are joined together, making the ears . Thus, it is possible to prepare the dough for almost all kinds of ravioli.