Shop-bought ravioli and tortelloni are staples in my kitchen – I’ve even been known (with some chutzpah) to serve bowls of the stuff to friends, including well-known food writers, albeit improved with brown butter, crisp sage and hazelnuts, or in my signature ravioli lasagne.
In an ideal packet, I’m looking for a well-seasoned filling, nice and light from the ricotta, and not too processed or stodgy in texture. Similarly, the pasta shouldn’t taste plasticky; the closer it is to homemade, the better.
