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

This simple ravioli recipe uses tender braised beef cheek (or ... Heat the oil in a large casserole over a medium heat, add the meat and cook until well browned all over. Remove the meat and ...

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 ...

I looked in my Pasta and Pizza Presto book and was surprised to find only two ravioli recipes, one calling for ... I went online and settled on this meat and cheese version. I thought it was ...

Transfer to a food processor and pulse until finely chopped ... Place remaining 9 wrappers on top; press to seal. Cut out 36 ravioli with a 2-inch ring cutter. Bring a large pot of salted water ...