Cookbook:Ravioli


 * Italian cuisine | Pasta

Base

 * 12 oz (340 g) pasta dough or 1 package of wonton wrappers
 * Filling of choice (see below)

Fillings

 * Cheese Filling
 * Crab Meat Filling
 * Fresh Herb and Cheese filling
 * Meat Filling
 * Potato and Garlic Filling
 * Smoked Salmon Filling
 * Spinach and Ricotta Filling

Method I

 * 1) Divide the pasta dough into 4 equal pieces.
 * 2) Roll out one of these portions until it is about a 1/16-inch (1.5 mm) thick rectangle.
 * 3) Roll out another the same size. Cover with a damp tea towel.
 * 4) Place about 1 tablespoonful of filling about every 2 inches (5 cm) across and down the rectangle of dough in a checker-board pattern.
 * 5) With a wet pastry brush or your index finger, paint lines down between the mounds of filling in a checker-board pattern.
 * 6) Carefully place the other sheet of pasta on top of the other one and press down around the mounds of filling firmly.
 * 7) With a sharp knife, pizza wheel or pastry cutter, cut the ravioli into individual squares.
 * 8) Crimp the edges with a fork. Besides being decorative, this ensures that they are well sealed.
 * 9) Process the other two portions of dough in the same way.

Method II

 * 1) Cut 3-inch (7.5 cm) diameter circles with a biscuit cutter, OR take one wonton wrapper.
 * 2) 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.
 * 3) Fold over one edge of the circle (or wonton wrapper) to the other edge to form a semi-circular shaped raviolo.
 * 4) Crimp the edges

Cooking

 * 1) 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.
 * 2) 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.
 * 3) Simmer the ravioli for about 8 minutes or until tender but not soft.
 * 4) Off the heat, remove the ravioli gently with a slotted spoon or a spider.
 * 5) Drain in a colander.
 * 6) Serve with tomato sauce, or with melted butter and Parmesan cheese.