Pour the hot ravioli onto a warmed platter, and serve immediately with Parmigiano grated over the top.
The reason is that otherwise some people would break off the stems to reduce the weight they pay for.
Add the reserved cooking water, and toss gently over high heat for 1 minute.
In general, if weight is given it should be taken as with no more stem than is seen in the photo at the top of this page.Simply follow Mario's straightforward steps for success.(The ravioli can now be frozen between sheets of parchment, sprinkled with semolina, until ready to cook.).Broccoli leaves are very edible, but have generally been stripped off in the markets.Drain, and pass through a ricer or mash with a potato masher.You can make a, data Subject Request at any time. .Do not skip the kneading or resting portion of this recipe.
Then add the ravioli, and cook until they are tender and cooked through (you should taste one to test it about 3 minutes (a little more if frozen).