Spinach and ricotta ravioli

Lower them into gently boiling, salted water and cook for about 3–4 minutes, until the pasta is tender. Keep the water at a gentle boil so the ravioli are less likely to split.

Yes. Put them straight into gently boiling water without thawing and allow a few extra minutes; taste one to check the pasta is tender and the centre is hot.

Use a large pan of gently boiling water rather than a vigorous rolling boil, and lower the ravioli in carefully. Lift them out with a slotted spoon instead of pouring them into a colander.

Browned butter with sage is a classic match: let the butter turn golden, add sage leaves, then spoon it over the drained ravioli. A simple tomato sauce or a drizzle of olive oil with grated hard cheese also works.

Keep it covered in the fridge and use it promptly, following the storage instructions on its packaging. For longer storage, freeze the ravioli in a single layer first, then transfer them to a sealed freezer bag.

Yes. Arrange them without touching on a floured tray, freeze until firm, then pack into a sealed bag; cook them from frozen rather than thawing, so they are less likely to stick or tear.

Usually, yes: the pasta contains wheat, and the filling contains milk. Recipes can also include egg, so check the ingredients if you need to avoid it.