To make ravioli that’s not too stodgy, roll the dough into a thin sheet, but not so thin that the filling will burst. Using a fluted pastrywheel, cut the pastry into strips 8cm wide. On half of each strip, dab small amounts of filling about 4cm apart. Moisten the dough around the filling, fold it over and seal. Use the wheel or a ravioli cutter to create ravioli parcels. You can freeze ravioli and cook straight from frozen in 6-7 minutes. Ravioli works well with butter and sage, tomato sauce, marjoram and pine nuts.