The filling was very yummy but I followed the other reviewers' suggestion and made my own pasta.Mrs.Payne suggested the "Basic Pasta" recipe from this site and I made it as is, only to find out that it wasn't enough and should have DOUBLED the recipe.I used water to seal the ravioli together, used my fingers to press the edges together, and used a small pizza cutter to cut them apart.Then I made my own rosee tomato sauce (in a large frying pan heat 1 tbsp olive oil over medium heat; saute 2 chopped garlic cloves till slightly golden; remove pan from burner, wait a moment for the simmering to ease up and add 500 ml/2 cups of crushed tomato sauce and a couple tablespoons of water-be careful not to splash yourself; return pan to burner, turn the heat to low, cover and let simmer for another 15-20 minutes until thickened, stirring occasionally; remove from burner, add 1 tbsp chopped fresh basil, season with salt and pepper to taste, and gently stir in 3 tbsp of cream), and my husband said that it complimented the ravioli very well.When cooking the ravioli, bring a large pot of salted water to a boil and cook 4-6 at a time till they float to the top.However, be sure not to overcook them.Once they float to the top, let it cook a few more moments until the "doughy" look is gone.UPDATE: made with wonton wrappers and sealed with water. Press firmly and let rest for a few minutes before cooking.Boil 4-6 in large frying pan with boiling water for faster results.Works great!
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