Ravioli Recipe

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

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.