A s a child, lasagna graced my family's dinner table every week. To make the layering process quicker, my mom and I set up an ...

What constitutes the “best” ravioli—cheese, meat, or otherwise—is different for everyone. Some people want the pasta to be ...

Cook ravioli according to package directions. Cooking times will vary depending on whether you are using fresh or frozen. Drain and place the ravioli back into the pot. While the ravioli is ...

(At this point the ravioli can be covered and refrigerated for up to 4 hours, or frozen on the tray. Decant the frozen ravioli to a sealed box or bag to store for up to 3 months.) To cook ...

Freshly made ravioli will keep for a day or so in the fridge, dusted with semolina and covered with clingfilm. They are quite time-consuming to make from scratch, but fun! You will need a pasta ...

Transfer to a paper-towel lined plate to drain. Once sauce and sage are ready, add ravioli (or gnocchi) to the pot of boiling water and simmer until just shy of al dente. If necessary, set sauce ...