Instructions: In Britain ravioli has been and often still is thought of as just pasta filled with minced meat and covered with tomato sauce a baked bean substitute a quick snack between meals something to warm up when you cant be bothered to cook anything else. But ravioli is much more than that. They are sexy little special things theyre like little presents but they have to be nice presents if you know what I mean. What Im trying to say is that after going to the trouble of making your own lovely pasta you should fill it with a classy and fresh filling. Ravioli is very diverse so the flavours can be strong light or fragrant; just be tasteful in your choice using the best seasonal ingredients. In Italy ravioli is a delicacy: regions towns villages and restaurants can be famous for particular shapes and sizes.

The most important thing about ravioli is it must be sealed completely. If the edges arent seated or cracks appear in the pasta (which can sometimes happen as different textures of filling can be harder to cover and seal) boiling water will leak in and ruin your tasty filling.

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