Have some rich stock boiling in a stewpan; poach the ravioli five minutes.
Mix well together and add to the paste as for other ravioli.
Ravioli and a sweet, and dont annoy us with any olives, said OLeary to the waiter.
The ravioli are then to be served hot seasoned with cheese and butter or with brown stock or tomato sauce.
Roll very fine and cover half the crust with ravioli ...