This simple ravioli recipe uses tender braised beef cheek (or ox cheek) as a filling. You can increase the quantities of the beef and have it for a separate meal, or use it as a ragu for pappardelle.

In terms of the pasta, this recipe only works with store-bought ravioli as freshly made ravioli would be too soft. Where ready-made ravioli simply cooked and dressed in sauce can often be tough ...

Add ravioli and pesto, stirring gently to coat. Stir in tomatoes. If desired, top with Parmesan and red pepper. If you love ...