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Run the blade of the ravioli cutter along the dough. Divide the dough using the ravioli cutter into small rectangles. A ravioli cutter is used to give the dough a distinct wavy edge. Pair up each of the ravioli pieces. Gently press along the 2 short edges and 1 long edge to create a pocket. Leave the last long edge open as this will be where you pour the beer in.  Make sure that the sides of the dough with the egg wash are facing the outside. You may need to hold each ravioli pocket open using your thumb while you press the edges together, to prevent the dough from sticking. Prop each ravioli pocket up against a cup or a glass so that each one rests upright and the pocket stays open. Open the can of beer and pour a small amount into each pocket. Make sure that you don’t fill the pockets all of the way, as otherwise, the ravioli will not be able to hold the liquid.  The liquid beer center remains a liquid once it has been deep-fried.  The original recipe calls for Guinness. However, you can experiment with different types of beer if you prefer. Gently seal the open edge of each ravioli pocket. Try not to press too firmly as otherwise, the dough could break and the beer would spill out.
Use a ravioli cutter to slice the dough into 12 pieces. Press the rectangles of dough together to create 6 ravioli pockets. Fill each ravioli pocket up 3/4 of the way with beer. Press each ravioli pocket closed using your thumb.