Seamless ravioli have led to delicious delights and multiple miseries. The biggest complaint is that the ravioli blow apart when cooking. To avoid this disintegration it is essential to roll the filling in the semolina. Sometimes the ricotta filling may be to wet. If this happens bury scoops of the filling in semolina and refrigerate overnight. The following day uncover the just forming seamless ravioli. Use the palms of your hand to roll them into a tight ball. Put the rolled ravioli back into the semolina. Cover them again with semolina and refrigerate for at least one more day. Gently uncover the seamless ravioli and cook them in boiling water. If the water is not boiling there is a chance the semolina will blow off the filling. With boiling water the semolina gelatinizes quickly forming the ravioli skin.