Ravioli
Ravioli is a type of filled pasta composed of a filling sealed between two layers of thin pasta dough.
The filling may be meat-based, fish-based, or cheese-based. Ravioli can be rectangular, triangular, half-moon or circular in shape. Other traditional Italian fillings include ricotta mixed with grated cheese and vegetables such as spinach, Swiss chard, or nettles or they may be a purée made of potatoes, mushrooms, pumpkin, chestnut or artichokes.
Making ravioli at home is easy using a ravioli tray and home-made pasta, which, being more malleable than dried pasta, is easier to mould into shape and also seems to make a better seal.
Chef's note
I have to admit I have never had any success with the ravioli make shown above and have just assigned it to the dustbin. There is almost no space for the filling. When you do eventually roll it out, the filling oozes out. If that doesn't happen, then you will spend the next hour, picking the individual ravioli out of the cells. Excuse me for being negative, but that's what I have spent the last hour doing.
Cheat, along with the best of them
Make Antonio Carluccio's brilliant 'open ravioli'. Just roll out a small sheet of pasta, place the filling in the middle, fold the sheet loosely over the filling and drizzle with olive oil and sprinkle with herbs. Takes seconds to make and actually looks very impressive. According to one of his cook books, it's one of the most popular dishes in his restaurant.