Ravioli: Three Ways

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   Ravioli, please! Pick up a box of uncooked ravioli. Look in the grocery store's frozen or chilled pasta section.

   • Choose your ravioli wisely if you have dietary restrictions. Although cheese and meat are common fillings for ravioli, vegetarian and vegan options should not be hard to find. If not specified otherwise, wheat flour is used to make the dough.

2. 2

   Making your own ravioli is an option. A simple cheese-filled ravioli can be made in a matter of hours. To make a filled pastry, you must first prepare the filling, then mix and roll out the dough, and finally wrap the filling in the dough. [1]

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   Raw ravioli should be kept cold or frozen until ready to cook. Ravioli has a longer shelf life when stored in the refrigerator. It's best to store uncooked ravioli in the fridge in an airtight container if you're not planning on cooking it right away. Pasta can be stored in the freezer in an airtight container for up to three months if it won't be used within a week. You should eat ravioli purchased in the freezer within 30–45 days.

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   Get the ravioli ready for the oven. Pasta should be cooked as soon as it is purchased, whether fresh or frozen. Using a sharp knife, separate fresh or chilled ravioli so it doesn't stick together in the cooking liquid.

   • Please don't thaw frozen ravioli. Throw it in the stovetop while it's still frozen.

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   Boil water Pour two to six US quarts (2,000 to 6,000 ml) of cold water into a large pot (per pound of pasta). Next, get the water boiling. Make sure the pot can accommodate all of the pasta you intend to cook. [2]

   • Close the lid on the pot before you start cooking. By doing so, you can speed up the cooking time for the ravioli by retaining the steam (and thus the heat and moisture).
   • In general, for every pound of ravioli, you'll need four to six US quarts (4,000 to 6,000 ml) of water. When pasta is added, the extra water helps the pot return to a boil quickly, separates the noodles so they don't stick together, and dilutes the starch the noodles give off so there's no "gluey" aftertaste. Use as little water as you like so long as it covers the ravioli. [3]
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   Ravioli, please! Put the ravioli into the boiling water. Use the package's recommended boiling method. Pasta should be boiled for four to six minutes (depending on the shape) if there are no specific instructions on the package. Pasta is done cooking when a floating piece can be removed from the pot. [4]

   • Adjust saltiness of water to personal preference. In general, you should use one teaspoon of salt for every four fluid ounces. To prevent the pasta from sticking, add olive oil to the cooking water (again, about 1 teaspoon of oil per 1 quart of water).
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   Move the pot around When cooking pasta, stir the water every so often with a ladle or a spoon. If any of the ravioli dumplings are stuck together, separate them.

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   How to Tell When Ravioli Is Ready As the dough bakes, the ravioli should expand and lighten in color. Some diners prefer their pasta cooked to a creamy perfection. Some diners prefer their pasta "al dente," or just slightly undercooked and firm. Unless otherwise specified, egg is usually used to make ravioli dough; therefore, it is essential that ravioli be cooked thoroughly to prevent salmonella poisoning. Keep in mind that larger ravioli will take longer to cook, while smaller ravioli will cook more quickly.

   • The ravioli may be slightly overcooked if it loses its shape or puffs up.
   • Keep sampling the ravioli as it cooks to ensure perfection. One of the most reliable indicators of readiness is this. Taste the outside of a ravioli to see if it's done. Keep cooking the ravioli if any of it is still cold or frozen. Not done if the ravioli has a floury or doughy flavor.
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   Ravioli, drain. Put the colander or pasta strainer in the sink or somewhere else the water can drain. To strain the ravioli while keeping the water in the pot, simply pour the contents of the pot into the strainer. Be careful not to spill any pasta as you pour.

   • In the absence of a pasta strainer, the pasta can be carefully drained by pouring out the cooking water from the pot. Put the pot on its side so that the water drains slowly from the top. Keep the pasta from spilling out of the pot by covering the opening with the lid. Don't completely seal the pot, but leave a small opening so the water can drain without the ravioli falling out.
   • If you don't want to use the water to water your garden, you can pour it down the drain. After removing the pasta, the water can be taken outside and used for other purposes if drained into a separate bowl or pot.

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   Rest the ravioli for a while. In five minutes, it should be ready to eat. Do not wait until it stops burning your mouth to eat it. Put the ravioli in a serving bowl.

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   Prepare ravioli and top with your preferred sauce. Tomato, marinara, pesto, and alfredo sauces are just a few of the most popular options. You could warm the sauce for a few minutes over low heat in a saucepan before serving.

   • The sauce can be served alongside the ravioli or on the side. With the latter, diners can customize their sauce servings.

3. 3

   It's important to think about what to eat and drink. You could serve ravioli with steamed greens, grilled chicken, baked fish, some crusty bread, and a bottle of Italian wine. Let your hair down and don't be shy about turning dinner into a learning experience about another culture.

   • Put a fork in the ravioli and dig in! Use a ladle or a big spoon to serve it.

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