|About 60 ravioli
|Prep: 1 hour
Cooking: 10 minutes
Method I edit
- Divide the pasta dough into 4 equal pieces.
- Roll out one of these portions until it is about a 1/16-inch (1.5 mm) thick rectangle.
- Roll out another the same size. Cover with a damp tea towel.
- Place about 1 tablespoonful of filling about every 2 inches (5 cm) across and down the rectangle of dough in a checker-board pattern.
- With a wet pastry brush or your index finger, paint lines down between the mounds of filling in a checker-board pattern.
- Carefully place the other sheet of pasta on top of the other one and press down around the mounds of filling firmly.
- With a sharp knife, pizza wheel or pastry cutter, cut the ravioli into individual squares.
- Crimp the edges with a fork. Besides being decorative, this ensures that they are well sealed.
- Process the other two portions of dough in the same way.
Method II edit
- Cut 3-inch (7.5 cm) diameter circles with a biscuit cutter, OR take one wonton wrapper.
- Place 1 tbsp of filling in the centre of a pasta circle or wonton wrapper, wet the edges, and cover with another circle. Alternatively, use half the amount of filling.
- Fold over one edge of the circle (or wonton wrapper) to the other edge to form a semi-circular shaped raviolo.
- Crimp the edges
- Gently drop the ravioli into 1½–2 gallons (~8 liters) of gently boiling salted water. If boiling is too vigorous, the ravioli may break open.
- Stir gently with a heat-proof spatula to prevent sticking. Contrary to the dictates of purists, you may add a little olive oil to the water if you wish.
- Simmer the ravioli for about 8 minutes or until tender but not soft.
- Off the heat, remove the ravioli gently with a slotted spoon or a spider.
- Drain in a colander.
- Serve with tomato sauce, or with melted butter and Parmesan cheese.