The variety of stuffings for these pasta shapes is endless and they can be dressed simply with butter and herbs, oil or cream, or with rich sauce. Roll the dough as thinly as possible, no more than 1.5 mm.

The dough is the one you are using for Lasagna dough.

• 300 g flour for pasta (typ00 )
• 1 tsp salt
• 2 eggs

Ravioli is a freezer friendly meal you can always relay on.

Tips:

Always freeze a portion or two when making pasta. This is one of the best time-saving recipes in the world. Once wrapped in the freezer, you can always make a quick dinner, even your fridge is completely empty.

1. Lay the rolled strip of dough on a lightly floured surface. Spoon mound of the stuffing (1/2-3/4 teaspoon each) in neat rows over the dough, spacing the mounds evenly about 4 cm apart.

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. With your fingers, press the sheets of dough together between the mounds stuffing.

5. Using a pasta wheel, pizza cutter or knife, cut neatly between the mounds to make squares.

6. Crimp the edge of each ravioli with a fork or your fingers to ensure they are completely sealed.

7. Alternatively cut out ravioli with ravioli cutters that are available in different shapes or pastry cutters.

8. Sprinkle the ravioli with corn flour or semolina, coating them all over to prevent the from sticking together.

9. At this stage you can arrange ravioli in a dish, wrap and freeze.

10. To cook, freeze ravioli, just put the them in salted boiling water. No need to unfroze.