Q&A for How to Make Ravioli

Yes, although be aware that the quality of the ravioli won't be exactly the same.

Try a sauteed spinach/mushroom/ground pork mixture.

If you are concerned, you should only "slightly" brown the meat; the boiled water will cook the ravioli as well as the meat enough. It is only tiny amounts of meat at a time, per ravioli, so it will cook.

This means you have over cooked the ravioli. Turn down the boil to a light simmer and cook it for less time next time. It's also possible the ravioli wasn't sealed properly.

It's not absolutely essential that plates be warmed before serving food, but it helps keep food warm longer on the plate, and it's especially helpful for things like pasta that tend to get cold quickly. You can warm plates in the oven, microwave, or dishwasher, or run hot water over them.

You can use any filling, though cheese is the most basic. For example, you could use a beef filling, and there are others, such as bacon or mushroom. For the vegetarians, very finely pureed vegetables can be added.

Because this is a thicker dough, you'll need to look for a recipe that uses laminated dough. Laminated dough such as puff pastry or filo dough will create layers that puff as they bake.

It is best not to, because when you heat it up, it might melt before you put it in.

Soy milk. It has the same consistency as eggs and will aid in the mixture being correct.

It's not necessary to use eggs in the filling. You can lightly brush the edges of the ravioli with beaten eggs to make the dough stick together for a half-moon shape.

Yes, you can use an alternative style of flour for making ravioli but you should find a ravioli recipe specific to that flour because the pasta dough texture will be different in both handling and cooking performance. For example, cooking times will vary based on the kind of flour you use. One other thing––wholewheat flour is not an unhealthy flour, it is just that some people cannot tolerate its gluten content.