Ravioli is a little bit like pizza. Even when it’s not that good (think Chef Boyardee), it’s still pretty dang good. And when it’s made well, it can be unbelievably delicious. That being said, here are some tips for making perfect homemade ravioli.
Aim on the Side of Overseasoning
When it comes to making your filling, it’s best to err on the side of seasoning it a little bit too much rather than too little. This is because the pasta on the outside will tone down the flavor a little, so you’d rather not risk having your ravioli taste bland.
Use a Pastry Bag to Fill the Ravioli
While many recipes will say to put a tablespoon of filling into each ravioli, you don’t actually have to measure it out with a spoon. Maybe use one once to help you visualize the amount, but to save time, pipe the rest of your filling out with a pastry bag (or a Ziploc with a hole cut in the side.)
Squeeze Out the Air
Before you cook, make sure to take the time to squeeze the extra air out of each ravioli. Otherwise, they might end up exploding while you’re cooking them.
