How to make ravioli
Being able to create your own homemade pasta dishes is as rewarding as it is fun, whether it’s a simple tagliatelle, carefully shaped parcels of filled ravioli or thick tubes of rich, baked cannelloni. Handmade pasta is the ultimate nutritional carbohydrate, even better than potatoes, and it allows you to add almost anything to create something very special to share with friends. There are lots of different ways to make ravioli. I find the easiest way is to roll long thin strips of pasta, place the filling down in the centre, simply fold over, shape and cut.
Step 1: Make a fresh egg pasta - click here to learn how.
Step 2: Roll the fresh egg pasta out on a lightly floured surface into long thin strips.
Step 3: Place 12 spoonfuls of desired filling on the pasta (see Geoff Scott's goat's cheese ravioli recipe), then fold the sheets over.
Step 4: Carefully press around each spoonful to remove any air pockets to form neat ravioli parcels.
Step 5: Use a cookie cutter to cut semi-circles. Place on a piece of baking paper lightly dusted with flour and cover with plastic wrap until ready to serve.