Ravioli

Divide the pasta dough into 4 equal pieces.

Roll out one of these portions until it is about a 1/16-inch (1.5 mm) thick rectangle.

Roll out another the same size. Cover with a damp tea towel.

Place about 1 tablespoonful of filling about every 2 inches (5 cm) across and down the rectangle of dough in a checker-board pattern.

With a wet pastry brush or your index finger, paint lines down between the mounds of filling in a checker-board pattern.

Carefully place the other sheet of pasta on top of the other one and press down around the mounds of filling firmly.

With a sharp knife, pizza wheel or pastry cutter, cut the ravioli into individual squares.

Crimp the edges with a fork. Besides being decorative, this ensures that they are well sealed.

Process the other two portions of dough in the same way.

Cut 3-inch (7.5 cm) diameter circles with a biscuit cutter, OR take one wonton wrapper.

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.

Fold over one edge of the circle (or wonton wrapper) to the other edge to form a semi-circular shaped raviolo.

Crimp the edges

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.

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.

Simmer the ravioli for about 8 minutes or until tender but not soft.

8 minutes

Off the heat, remove the ravioli gently with a slotted spoon or a spider.

Drain in a colander.

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