Spice up ravioli with different cheeses, sauces, and toppings!
|Lemon Goat Cheese Ravioli||Lemon zest, lemon juice, olive oil||Goat cheese||Red pepper flakes|
|Brown Butter Blue Cheese Ravioli||Brown butter||Blue cheese, mascarpone||Toasted walnuts, chopped thyme|
|Pea and Parmesan Ravioli||Pea pesto||Ricotta||Grated parmesan|
|Smoky Sweet Potato Ravioli||Roasted red pepper sauce||Sweet potato, parmesan, smoked paprika||Chopped chives|
- When working with fresh pasta, keep any pieces of dough waiting to be rolled out covered with a damp towel to prevent them from drying out.
- Less is more: Too-thick pasta will cook up gummy, so roll your dough out into sheets that are practically see-through. A pasta machine—plus the help of a friend—works best here.
- If you’re short on time, wonton wrappers can be used in place of fresh pasta dough.
- Want to get ahead of the game? Freeze uncooked ravioli in a single layer on a floured baking sheet until solid, then transfer to a freezer-safe plastic bag and store for up to two months. When ready to eat, boil as you would any other frozen pasta.