This easy 'how to make ravioli' guide makes fresh, filled pasta simple thanks to expert advice from celebrity chef Theo ...

We're all likely familiar with cooking packaged, dried pasta for about 8 minutes, but what about if we make it fresh? Just ...

For ravioli it is best to get the pasta as thin as possible, but this does make it harder to work with. Start off with rolling your dough to the third or second-narrowest setting and practise ...

(You can make the ravioli slightly thicker and with more bite by stopping at the penultimate setting, and this will be slightly easier to fill without poking a hole in them.) Place the pasta ...

With no need to cook or blanch the ravioli, I added some of the bolognese ... I topped it all off with sliced of fresh mozzarella. I popped the dish in the oven to bake for 15 to 20 minutes ...

Cut out the individual ravioli with a pasta wheel. Place on a floured tray, cover and refrigerate until ready to cook. Repeat with the remaining sheets of pasta and the filling until all are used up.

To keep it fair, all nine ravioli tested were as close to plain cheese as possible, with some leeway made for spinach and ...

Visiting her go-to destination for incredible pasta in the North Loop of Minneapolis, Stephanie Hansen teams up with Chef Joe Rolle and Chef Rachael McLeod to create artisan pasta shapes to complement ...

Garten's ravioli en brodo features the homemade stock, plus plenty of veggies. To make Garten's ravioli en brodo for a serving of 4-6, you'll need: I began by prepping my vegetables. I chopped the ...

Meanwhile, make fonduta: Add cream to a large pan and ... Once sauce and sage are ready, add ravioli (or gnocchi) to the pot of boiling water and simmer until just shy of al dente.