Repeat the process until all the ravioli is used up.

On one of our last days, we eat ravioli at a restaurant in which we're the only family.

Add the ravioli, a few at a time, and cook one minute.

And to keep meal costs down, they plan just to eat ravioli.

I always make square ravioli, as there is no waste.

But there is no need to make the pasta for the ravioli here in a machine.

Two young men settled at the next table with bowls of ravioli.

Scoop out the ravioli and add them to the cream.

My oldest friend orders the ravioli, then turns to me.

There are several other pastas, including a ravioli of the day.

Yield: 7 servings of 2 ravioli each as a first course.

Only two types of ravioli were available: meat and cheese.

It seems to be a national game to see who can stuff ravioli most creatively.

"Everybody was sick, but I just kept eating my ravioli."

This should be almost paper thin; the thinner the ravioli, the better.

I had asked my standard question, "Do you have meat ravioli on your menu?"

Lower the heat and simmer for 20 to 25 minutes or until the ravioli are very tender.

Will spooned ravioli out of a can and decided his choice was clear.

Cook for a minute or two and serve at once with the cooked ravioli.

We had ravioli and chocolate cake on the same plate.

Or use a biscuit cutter to cut out the ravioli.

Put 5 ravioli in each of 4 heated soup plates.

The ravioli should rest uncovered at room temperature for several hours before cooking.

Maybe even the best meat ravioli wouldn't thrill me now.

Dip ravioli into milk, and place close together on top of the crumbs.