- 1 ea Pasta Dough See notes
- 1 ea Stuffing Have some fun!
- Lay out a sheet of pasta. Place your filling on it at a comfortable distance (be sure your surface is well floured or the dough might stick!).
- Place a second sheet on top of the first. Use your fingers to seal the stuffing well. Ensure you remove all air or they will be likely to break open when boiled.
- Using your pasta cutter of choice (I'm using a stamp in this photo), break each ravioli from the sheet. Store them wrapped in wet paper towel until you're ready to cook (up to a few hours).
- Place the raviolis into a pot of boiling water (heavily salted).
- When done (doesn't take long at all – maybe a few minutes or five), carefully remove from the water. Your raviolis are ready for their sauce!
- For the homemade pasta sheet, see my recipe for Italian Pasta Dough. I like to use a thickness around 7 for ravioli.
- It’s important that you seal the raviolis well and that you handle them gently throughout the process. They are fragile and will break open if you don’t.