You can make this ravioli with Four-Cheese Filling, Carrot-and-Ricotta Filling, or Meat Filling. Dough Tip"Always err on the side of making ravioli dough a little bit sticky," Domenica Marchetti says. "You can sprinkle on more flour as you roll it out."
The uncooked ravioli can be frozen for up to 1 month. Freeze on a large baking sheet in a single layer, then transfer the ravioli to resealable plastic bags.
Warmed tomato sauce or freshly grated Parmigiano-Reggiano cheese and melted butter.