Delicate Cheese Ravioli Ala Filomena (And Baked Version, Too!)

Mix filling ingredients and refrigerate until you need to fill your pasta.

Roll your pasta dough into two long strips as thin as possible. Make sure you flour your board well.

With a small cookie scoop make twenty mounds of filling on one strip (or twenty four depending on your ravioli cutter size - I get 22 about 2 1/2 inches around with my cutter. You can see the pictures.

Put the second strip of pasta on top of the filled pasta (I fill half of one strip and fold the other half on top of it to save space on my counter - I think it's easier to do two strips, but I have a short space to work in).

Starting from the center of the pasta strip, press as much air as you can out of the filling towards the end and sides of the dough. Cut the ravioli with a well floured 2 1/2" cutter making sure to press hard so you seal the edges. If you want, you can egg wash the pasta strips to make sure they stick. I don't but some people do.

Let them dry on a well-floured board for at least 30 minutes. In a huge skillet bring well-salted water to the boil and add about a tablespoon of oil to it to prevent boil-overs.

Put the ravioli in the water and reduce the heat so it barely boils or you may explode the ravioli. Cook until desired tenderness - my pasta is thin and the ravioli cook in 7 minutes. Use a wire or slotted spoon to remove the ravioli rather than pouring them into a colander since this will break them. They are very delicate.

Sauce with Recipe #rz.279041 and serve, Garnish with basil. Usually 5 for a main dish and 2 or three for a starter. If you want baked ravioli just put sauce in your casserole, then the cooked ravioli, sauce the tops a little, add mozzarella shreds and bake them until the mozzarella is all melty and lovely. Top with a little Parmesan and some fresh chopped basil or parsley and serve.

Take your deformed ravioli and cook to get your time down pat. Also, if you have air in the ravioli it will probably explode so poke a toothpick in the top center so the air has an escape route.

OR you can freeze your ravioli in a single layer before cooking. Just put them on a tray that is well floured and freeze them hard. Store in a flat container - not a freezer bag. Make sure you cover them tightly. Use within a month or so.