Ravioli

Instructions

Divide the pasta dough into 4 equal pieces. Roll one piece into a rectangle about 1/16 inch (1.5 mm) thick, then roll a second piece to the same size and cover it with a damp tea towel so it does not dry out.

Spoon about 1 tablespoon of filling onto the first rectangle every 2 inches (5 cm), in a checkerboard pattern across and down. Wet a pastry brush or your index finger and paint lines between the mounds of filling.

Lay the second sheet over the first and press firmly around each mound to seal. Cut the sheet into individual squares with a sharp knife, pizza wheel or pastry cutter, then crimp the edges with a fork to seal them well. Repeat with the remaining two pieces of dough.

For half-moon ravioli, cut 3-inch (7.5 cm) circles with a biscuit cutter, or use wonton wrappers. Put 1 tablespoon of filling in the centre of each circle, wet the edge, and fold it over to make a semicircle. Half the amount of filling also works. Crimp the edges closed.

Bring 1½ to 2 gallons (about 8 liters) of salted water to a gentle boil. Lower the ravioli in carefully, since a hard boil can split them open.

Stir gently with a heat-proof spatula to stop them sticking. A little olive oil in the water is optional, though purists would object.

Simmer for about 8 minutes, until the pasta is tender but not soft. Lift the ravioli out with a slotted spoon or spider and drain them in a colander.

Serve with tomato sauce, or with melted butter and Parmesan cheese.