The variety of stuffings for these pasta shapes is endless, and they can be dressed simply with butter, oil or cream, or with a rich sauce. Roll the dough, divided into 2 or 4 portions, as thinly as possible — no more than 1/26in (1.5 mm) if you can.
Making individual ravioli If making ravioli with hand-rolled pasta, it is easier to cut out squares or rounds from the dough rather than making them in strips. Put a mound of stuffing in the centre of each pasta shape, moisten the edges and set another one on top. Or, fold rounds into half-moons.
1 – Lay the rolled strip of dough on a lightly floured surface. Spoon mounds of the stuffing, 1/2-3/4 teaspoon each, in neat rows over the dough, spacing the mounds evenly about 11/2 in (4cm) apart (or according to recipe instructions).
2 – Using your fingers or a pastry brush, moisten the dough around the mounds with cold water.
3 – Lay another strip of dough carefully on top.
4 – A With your fingers, press the sheets of dough together between the mounds of stuffing.
5 – Using a pasta wheel, pizza cutter or knife, cut neatly between the mounds to make squares.
6 – Crimp the edges of each ravioli with a fork or your fingers to ensure they are completely sealed.
7 – Alternatively, cut out ravioli with special cutters that are available in different shapes, or with round pastry cutters.
8 – Sprinkle the ravioli with semolina, coating them all over, to prevent them from sticking together.
8oz (225g) full-fat soft cheese, softened 1 garlic clove, finely chopped
1 oz (30g) mixed herbs such as thyme, basil, chives, parsley, finely chopped salt and pepper
1 quantity fresh pasta dough (pages 92-94), rolled by machine into 2 12 in (30cm) strips, or divided into 4 and rolled by hand as thinly as possible semolina, to coat
4oz (115g) butter
1 – Mix together the soft cheese, garlic and most of the herbs. Season with salt and pepper.
2 – Make the ravioli, filling them with the cheese and herb mixture. Toss the ravioli in a little semolina to coat lightly and leave to rest at room temperature for about 15 minutes.
— VARIATION —
For Ravioli with Gorgonzola and Pine Nuts, fill the ravioli with a mixture of 4oz (115g) each full-fat soft cheese and crumbled gorgonzola cheese; omit the garlic and herbs. Sprinkle the cooked ravioli with oz (30g) toasted pine nuts instead of herbs.
3 – Bring a large pot of salted water to the boil. Drop in the ravioli and cook for 7-9 minutes or until they are just tender to the bite. Drain well.
4 – Melt the butter. Toss the ravioli with the melted butter. Sprinkle with the remaining herbs and serve.