What constitutes the “best” ravioli—cheese, meat, or otherwise—is different for everyone. Some people want the pasta to be thick and chewy, others want it thin and noodly. Others prefer their ravioli ...

Beetroot ravioli are a first course that combines taste and color in an explosion of authentic flavors. The fresh pasta, made ...

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 ...

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 ...

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

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 ...