Creamy Tuscan Ravioli Recipe - The Recipe Critic (2024)

FAQs

How to prepare ravioli frozen? ›

Plunge 1-2 ravioli into a pot of boiling water- make sure it's generously salted. Cook for 3-6 minutes or more, depending on thickness (the thicker the pasta, the longer the ravioli will take to cook). Taste for doneness.

Simply bring a large pot of water to a rolling boil. Add a little bit of salt to the water for seasoning. Add some extra virgin olive oil to the water to prevent the ravioli from sticking together. Then, simply boil for about 4-6 minutes, or until the ravioli floats to the top of the pot.

As a reminder – NEVER thaw fresh-frozen filled pasta like ravioli! It should be cooked directly from frozen (one less prep step!) For maximum flavor, cook your pasta to just shy of al dente and then finish cooking it by sautéing in the sauce it will be served in. Don't toss fresh pasta with oil!

Cook the ravioli in salted boiling water for 3 to 4 minutes. Then drain and toss with your favorite sauce. My favorite pasta sauce- is homemade tomato sauce (marinara sauce). The same method applies to frozen ravioli (the cooking time will increase by about 2-3 minutes).

Do Not Rinse. Pasta should never, ever be rinsed for a warm dish. The starch in the water is what helps the sauce adhere to your pasta. The only time you should ever rinse your pasta is when you are going to use it in a cold dish like a pasta salad or when you are not going to use it immediately.

Opt to keep things simple by tossing them in olive oil with sautéed vegetables and herbs. Jarred marinara, canned crushed tomatoes or store-bought pesto pair well with a traditional cheese ravioli. Our Pesto Ravioli with Spinach & Tomatoes recipe does a good job of keeping things simple while not skimping on flavor.

Stuffed pasta will float during boiling due to the air inside them expanding.

How to make ravioli without a form? ›

Once you've rolled out your dough into an appropriate thickness sheet, press round circles of the dough with your glass, put a small amount of your filling into the center of the round pasta sheet, fold over in half and press the edges with a fork. Voila', no need for any specialized tools.

When Monday dinner won't cook itself, jarred sauce and frozen ravioli pull through for the win. Stir frozen ravioli into a simmering sauce until heated through, no need to boil it separately here. This is a weeknight staple in our house.

Make sure your water has reached a rolling boil, add the ravioli and stir them gently. You can turn the heat back a little, if it is still boiling rapidly, so they don't go crashing into one another, and let them cook until tender.

If you're using store-bought or frozen ravioli and they're all stuck together in the package, just add them to the water as is. They will start to separate as they simmer, and you can help things along with a spoon. Using too much force will just damage the delicate pasta.