When fried in olive oil, each ravioli develops a crisp crust to complement your choice of dipping sauce. It also can be customized based on your ravioli flavor, whether you go for cheese ...

To serve, divide the ravioli among four warmed plates, spooning over any sun-dried tomatoes left in the saucepan. Garnish with the fried sage leaves and sprinkle over a little cheese. If you don ...

Once cream is simmering, add cheese a few cubes at a time ... Once sauce and sage are ready, add ravioli (or gnocchi) to the pot of boiling water and simmer until just shy of al dente.

Next, I added in the carrots and celery and fried it all ... making sure the cheese was distributed evenly. After adding a little more of the bolognese sauce to cover the ravioli, I topped it ...