Reduce to a simmer and then add the ravioli pieces to the water to cook for one minute. Meanwhile, put a small saucepan on a low heat, melt a knob of butter, then add the cooked ravioli ...

If you have leftover cooked ravioli, allow to cool to room temperature. Place in an airtight container and into the fridge ...

Cook it in plenty of rapidly boiling, well-salted water. Dress with olive oil to stop the cooked ravioli from sticking to each other.

Cooked in a zingy tomato sauce. Use a ravioli cutter or any other round cutter to make the outer shell. 8. Brush a little milk on the ravioli shells. Add the ravioli in a pot of boiling salted water ...

If necessary, set sauce back over medium heat to warm. With a slotted spoon, transfer cooked ravioli to pan with sauce. Warm the two until the flavors meld, about 30 seconds. If sauce is too thick ...