Often served with a complementary sauce like any other pasta, cooked ravioli may also be sautéed in butter or olive oil until crispy around the edges and seasoned with fresh herbs and grated Parmesan.
Have ready:
Lay the pasta sheet with a long edge parallel to you on a lightly floured surface. On half of the sheet, place ½-teaspoon mounds of the filling spaced 1 inch apart. Dip your finger in water and run it around each mound of filling. Fold the other half of the pasta sheet over, taking care to cover each mound so that no air is trapped. With the side of your hand, press firmly between the mounds of filling to seal. Use a pizza cutter or pastry wheel to cut the sheet into squares or rectangles, checking that each piece is well sealed. (To cut round ravioli, use a cookie cutter or biscuit cutter.) Place the ravioli, not touching one another, on baking sheets dusted with flour. Repeat with the remaining pasta and filling. Let stand 45 minutes to 1 hour at room temperature, turning the pieces occasionally, before cooking.
To cook, bring to a boil in a large pot:
Add the ravioli, being careful not to crowd the pot; cook them in batches if necessary. Reduce the heat and simmer gently until the ravioli float to the surface, 2 to 3 minutes. Frozen ravioli will require an extra minute or two.