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Prep 10 mins
Cook 15 mins
Take the credit for the home made ravioli without all the work of making the pasta sheets. (From "All over Italy" at e-rcps.com)
- Make sure that you have a single sheet of dough.
- Place a teaspoonful of filling in the middle.
- Wet the bottom edge with cold water (about 1/4"), fold the top of the pasta over the filling and press down with your finger to seal the bottom.
- Make sure that the seal is complete so that the filling can't leak out while you are cooking the ravioli.
- You can also use the tines of a fork it the edge isn't holding.
- Continue until you have enough ravioli for the number of people you are serving - between 6 and 12 each, depending on whether you are serving the ravioli as a first or main course, how heavy the sauce, your guests' index on the 'noble trencherman' scale.
- These ravioli are pretty tasty and can sometimes inspire dilatory eaters to greater efforts.
- Set ample water to boil in a large pot.
- When the water is boiling, add a T or 2 of salt, return the water to the boil, and start putting in the ravioli, a few at a time.
- These cooked quickly - about a minute (they float right to the top and become translucent).
- Lift them out individually with a slotted spoon, and flip them separately onto a clean dish towel to dry.
- You can arrange them in heated separate plates and ladle the sauce on individually or put them all in a heated serving dish (a trick is to put a tablespoon or two of your sauce in the bottom of the dish before you put in the ravioli), stir, and serve.