How to Make Ravioli

Ravioli - Fillings can include everything from vegetables, seafood, ground or chopped meats or cheeses. Tiny ravioli, or raviolini, are often served in broth, and are filled with a tasty ground meat filling.

To Shape:

1. Cut your homemade pasta with a pizza wheel, or fluted pastry cutter into rectangles four inches across and lay out your pasta sheet on a flat surface. Place small balls of filling (about 1 teaspoon each) in a line 1 inch from the edge of the dough, and about 1 1/2 inches apart.

2. Fold over the top edge of the pasta, and line it up with the bottom edge. Carefully remove any air between the two sheets of pasta by gently pressing down with your finger tips, and seal the bottom and top layers with your fingers.

3. Use a fluted pastry wheel, cut along the top and bottom of the pasta. Next, use the pastry wheel, and cut between the the ravioli. Place on a lightly floured surface, and refrigerate for a couple of hours until you are ready to use. If you aren't using the pasta within a couple of hours, freeze the ravioli on a baking sheet, spaced evenly apart. Once frozen, place individual ravioli into a freezer bag, seal, and place in the freezer. When ready to use, place the frozen ravioli directly into boiling water until cooked.

4. To cook, bring a large pot two-thirds full of water to a boil over high heat. Add 1 Tbs. salt and half of the ravioli and return to a light boil, stirring gently. Cook until the ravioli float and are al dente (tender but firm to the bite), 30 seconds to 3 minutes, depending on the freshness of the pasta. Using a skimmer, transfer to to a strainer to drain briefly, then put the ravioli in a warmed large, shallow bowl. Repeat with the remaining ravioli. Top with your favorite sauce.