Generally, fresh pasta cooks very quickly. Cook the ravioli in salted boiling water for 3 to 4 minutes. Serve hot with sauce and garnish.
Tilt the pot sideways so the water trickles out the top. Hold the lid of the pot over the opening to hold back the pasta. Leave a tiny crack between the lid and the rim of the pot so that the water can slip through, but the ravioli cannot. Pour the water into the sink to dispose of it, or use it to water your garden.
Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli. How do you cut ravioli without a ravioli cutter? To cut ravioli without a ravioli cutter, first lay one sheet of pasta dough onto a floured surface.
Using two spoons, place about a tablespoon of filling into each pocket. Scoop with one spoon and scrape off the filling with the other. You want enough filling in each ravioli to have a nice shape, but not so much that you will have trouble sealing the edges of the pasta. Continue to 5 of 9 below. Brush the edges of the pasta lightly with water.
How do you cut ravioli without a ravioli cutter?
To cut ravioli without a ravioli cutter, first lay one sheet of pasta dough onto a floured surface. Evenly space out tablespoons of the filling on the sheet, and then lay another pasta sheet on top. Press the dough around each mound of filling to remove any air and then cut out squares with a pastry or pizza cutter wheel.
Fresh ravioli is best boiled in a pot of salted water for a couple minutes until they float to the top of the water. If you want to try baking your ravioli, spoon a thin layer of sauce on the bottom of a baking pan, layer with uncooked ravioli and then spoon a little more sauce on top.
Ravioli can go with almost any sauce, including marinara, pesto and Alfredo sauce. (Check out more of our quick ravioli recipes .)
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