Cooking the Ravioli

Preparation info

  • 4

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About


  • 24–32 ravioli
  • salt
  • 100 g butter
  • ½


Bring 6 litres of water to a boil and salt it. In a separate large pan over a low heat melt the butter and add the black pepper and sage leaves to infuse. Drop 6–8 ravioli per person into the water. (‘Butta la pasta’.)

Some authorities say that ravioli are ready when they float. This is nonsense, my home-made ones always contain pockets of air and bob engagingly immediately on hitting t