Spread ¾ cup of combined sauce on the bottom of the baking dish and arrange half of the ravioli. Spread ¾ cup sauce on top of ...

Divide the cooled filling mixture in half and place one heaped teaspoon ... Use the same cookie cutter to cut out the 12 ravioli; place each on the prepared baking tray. Set aside until needed.

Add in half of parmesan cheese to help thicken the sauce. Once melted, add in your ravioli that is already cooked. Once ready to serve, scoop into a bowl and add the remainder of the parmesan ...

The fresh pasta can be cut by hand into wide ribbons of pappardelle, fed through the pasta cutter into tagliatelle or spaghetti, or made into delicious lasagne or ravioli. Put the flour in a mound ...

Chop half the asparagus finely and mix with ... Using a round cookie cutter cut out the filled pasta into ravioli. Repeat the same steps for the other 3 sheets of rolled pasta.