Bring a soup kettle of salted water to a boil. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. When you’re ready to combine the pasta and sauce in the bowl, make sure your ravioli is drained well. The old saying “oil and water don’t mix” is true. You want to avoid any water in the bottom of your plate or bowl. In half a gallon of rapidly boiling salted water add the ravioli in batches. Place one sheet of pasta over the ravioli maker. Gently press the plastic mold into the pasta to form cups. You don’t need anything special to make ravioli from scratch. For making ravioli, you will need a knife, a brush, and a bowl of water. A ravioli maker pressis a useful tool to have but not necessary. A small round cookie cutter can also be used. Spread 3/4 cup of the pasta sauce in baking dish.
