For my birthday this year I received two ravioli stamps, one square and one round. I was planning to make risotto with the 2lbs of mushrooms I picked up form Wegmans but after I received this gift I changed my plans and decided ravioli were in order. I always use Bob’s Red Mill semolina pasta recipe. I sautéed them in a sage, butter, and oil sauce with more mushrooms and a squeeze of lemon. They would also be good with a light fresh tomato sauce. Because there is so much good flavor from within the ravioli not much needs to be happening on the outside. We froze about half of them (I made a double batch of dough).
Recipe here Ravioli