Beef ravioli

Bring a pan of salted water to a gentle simmer, add the ravioli and cook for about 3–4 minutes, lifting them out carefully with a slotted spoon. A hard rolling boil can split the pasta; follow the pack’s timing if it differs.

Tip it into a saucepan and warm it gently for about 4–5 minutes, stirring carefully until piping hot. You can also microwave it in a covered, microwave-safe bowl, stirring halfway through.

Cool leftovers and refrigerate them within two hours, in a covered container. Eat within two days and reheat until steaming hot throughout, as advised by the Food Standards Agency.

If it has not already been frozen, arrange the ravioli in a single layer on a tray and freeze until firm, then transfer to a freezer bag. Cook from frozen, allowing a little extra time so the filling is hot all the way through.

A tomato and basil sauce is a simple match; pesto or a little butter with grated Parmesan also works. For a UK-style supper, serve it with a green salad or garlic bread.

Yes. Tinned ravioli is already cooked in its sauce, so you only need to heat it through; fresh ravioli needs cooking in simmering water until the pasta is tender and the filling is piping hot.