raviolis Turkey Meat. Reserve some cooking water to adjust the sauce texture. A pantry staple for quick, satisfying plates. Cooks evenly and takes on flavours readily, so meals come together fast. Salt the water, aim for al dente, and finish with sauce in the pan. Suggested serving: about 80–100 g dry pasta per person. Store in a cool, dry place; reseal after opening. Balance salt, acidity, and heat so each bowl tastes complete—keep a little cooking water to fine‑tune the consistency. Finish with olive oil or a spoon of butter to give the sauce a smooth sheen.
