Cooking ravioli is more difficult than you might think. This article will help you prevent further ravioli cooking mishaps if you’ve ever attempted to make ravioli for dinner only to have them fall apart in the water and lose half of the filling.
It all depends on how long and how hard you boil the ravioli, whether it’s homemade or bought frozen.
Stovetop Ravioli with Sauce:
The best way to cook frozen ravioli is by boiling.
Without needing to wait for them to thaw or defrost, just remove the desired amount of ravioli and drop them into boiling water.
The cooking time for frozen ravioli is approximately 10–12 minutes, which is sufficient for them to be thoroughly cooked. To determine whether the ravioli are cooked, you can also simply wait for them to float to the top of the pot.
Once cooked through, just plate the ravioli and serve with sauce poured over them. This can be a quick sauce made from fresh tomatoes, a hearty ragu, or some herb-y pesto.
Basil or parsley herbs and grated parmesan or mozzarella cheese can be used as garnishes. Fresh herbs and spices will give the meal a homemade, as opposed to frozen, flavor.
Does ravioli float when it is done?
Generally speaking, when ravioli is finished cooking, it does float to the top. Be careful not to overcrowd the pot because ravioli tend to float to the top when they are cooked and could cause it to overflow!
When the ravioli are finished cooking, use a large strainer or slotted spoon to gently remove the ravioli from the water.
After that, prepare a serving dish with your preferred sauce and start by layering the ravioli on top of the sauce. Top with cheese and fresh parsley or basil, if desired.
Since ravioli are more delicate than spaghetti and will break if you vigorously mix them together, avoid doing this.
Cooked in Béchamel Sauce:
Frozen ravioli should be parboiled before being finished in a rich béchamel sauce with fresh herbs and colorful vegetables like broccoli and asparagus.
By thinning the sauce with broth and flavorful light white wine, you can give it depth. This recipe works best with mushroom ravioli.