Assembly

1. Divide the pasta dough (prepared according to the recipe Pasta Fresca All'uovo) into four equal pieces.
2. Roll out one of these portions until it is about a 1/16-inch (1.5 mm) thick rectangle.
3. Roll out another the same size. Cover with a damp tea towel.
4. Place about 1 tablespoonful of filling about every two inches (5 cm) across and down the rectangle of dough in a checker-board pattern.
5. With a wet pastry brush or your index finger, paint lines down between the mounds of filling in a chequer-board pattern.
6. Carefully place the other sheet of pasta on top of the other one and press down around the mounds of filling firmly.
7. With a sharp knife, pizza wheel or pastry cutter, cut the ravioli into individual squares.
8. Crimp the edges with a fork. Besides being decorative, this ensures that they are well sealed.
9. Process the other two portions of dough in the same way.

• Alternative methods:

Half-moon ravioli

1. Cut 3-inch (7.5 cm) diameter circles with a biscuit cutter, OR take one won-ton wrapper.
2. Place a tablespoon of filling in the centre of a pasta circle or won-ton wrapper, wet the edges and cover with another circle, OR
3. Place 1½ teaspoon of filling in the centre of a pasta circle or won-ton wrapper.
4. Fold over one edge of the circle (or won-ton wrapper) to the other edge to form a semi-circular shaped raviolo.
5. Crimp the edges

To Cook

1. Gently drop the ravioli into 1½ to 2 gallons (~8 liters) of gently boiling salted water. If boiling is too vigorous, the ravioli may break open.
2. Stir gently with a heat-proof spatula to prevent sticking. Contrary to the dictates of purists, you may add a little olive oil to the water if you wish.
3. Simmer the ravioli for about 8 minutes or until tender but not soft.
4. Off the heat, remove the ravioli gently with a slotted spoon or a spider.
5. Drain in a colander.
6. Serve with tomato sauce, or with melted butter and Parmesan cheese.