Every store cupboard should have a pasta shape or two - the cook would be lost without it. Whether you're using fresh or dried pasta it should always be cooked in a large pan of boiling water with ...

Every store cupboard should have a pasta shape or two - the cook would be lost without it. Whether you're using fresh or dried pasta it should always be cooked in a large pan of boiling water with ...

Transfer to a paper-towel lined plate to drain. Once sauce and sage are ready, add ravioli (or gnocchi) to the pot of boiling water and simmer until just shy of al dente. If necessary, set sauce ...