In terms of filling ravioli, anything goes – Alyn Williams’ ravioli has the Welsh classic laverbread at its core and is served in a light onion broth, while Luke Holder has Parmesan and polenta nestled in his signature ravioli. Ravioli can be served with a sumptuous sauce as Richard Corrigan does with his Crab ravioli, while one of the simplest, most classic ways to finish off ravioli is to toss it in some sage butter as Andrew Mackenzie does with his Butternut squash ravioli.
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