Ingredients
Preparation
Step 1
For cannelloni roll out the pasta and cut the sheets into rectangles about 4 by 3 inches. Cook in salted boiling water until done. Cool in a large bowl of cold water and lay the rectangles out on a cloth. Avoid stacking them; they will stick to each other unless you brush them first with olive oil or melted butter.
Step 2
Pipe or spoon a bit of filling along one third of the length of a piece of pasta. Gently roll the pasta to form a large straw. Place the cannelloni seam side down in a buttered ovenproof pan. Bake them with sauce, stock, or melted butter and cheese for 20 minutes at 400°F.
Step 3
To make ravioli, roll out the pasta fairly thin and cut into sheets about 14 inches long. Keep the stack of well-floured pasta sheets under a towel to keep them from drying as you work with one sheet at a time. Pipe or spoon 1 tablespoon of filling along the lower third of a sheet of pasta. Keep about 1 1/2 inches between each blob of filling. Spray very lightly with a fine mist of water. Fold the upper half of the pasta over the lower half; then, starting at the fold, gently coax all the air out of the ravioli, pressing the two layers of pasta together with your fingertips. When the sheet of ravioli has been formed and pressed, use a zigzag rolling cutter to cut off the bottom edge and to cut between each pocket of filling. Separate the ravioli and lay them out on a sheet pan sprinkled with flour; make sure they aren’t touching each other or they will stick together. Cover with a towel or parchment paper and refrigerate until ready to cook. Keep refrigerated right up to the time of cooking to prevent the filling from seeping through the pasta, which can cause the ravioli to stick to the pan.
Step 4
Cook the ravioli in salted boiling water for 5 to 6 minutes or until the pasta is done. Drain and place on a platter or in individual bowls. Sauce and garnish as desired.
