Halfway Homemade Ravioli

READY IN: 25mins
SERVES: 2-12




  • 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.