Any meaty Ravioli Filling
Flour, for dredging
Meat or marinara sauce
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Shape the filling into finger shapes, about 1 1/2" long
and 1/4 to 3/8" thick. Roll in flour and coat well.
Place in large pot of boiling water. When they float to
the top, they're done. Carefully remove them from water
using a slotted spoon, onto a serving plate.
Cover with heated sauce, top with grated Cheese and
Parsley, if desired, and serve.