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 ...

I bought MT a pasta maker set for Christmas, and yes, as she reported in a recent Test Kitchen, when she wanted to try it out, I suggested we should use up all the leftover ham first.

Fried ravioli have been a St. Louis restaurant staple ... If desired, finish the crispy bites with a dusting of Parmesan cheese and fresh basil. Pick up the handheld snacks, and dunk them in ...

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 ...

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 ...