Ravioli are a traditional dish of stuffed pasta, easy to cook and to divide into portions. You can make a good amount of it in minutes. Read on to learn more.
Steps
Part 1 of 3: Preparation and Storage
Step 1. Get the ravioli
Buy a pack of raw stuffed pasta, you can find it in the fresh or frozen food department of the supermarket.
If you have to follow any dietary restrictions, pay attention to the type of pasta you buy. Ravioli are often stuffed with cheese, meat, or both, although you should be able to find meat-free or dairy-free products. Pasta is typically made with wheat flour, unless explicitly stated otherwise on the package
Step 2. Consider making fresh ravioli yourself
You can make a simple variety stuffed with cheese in a couple of hours. You have to prepare the filling, create the dough, shape it and wrap the filling with the dough.
Step 3. Store raw ravioli in the refrigerator or freezer
This type of filled pasta is best kept in the cold. If you don't plan to cook it immediately, you should put it in an airtight container and then in the refrigerator. If you don't want to cook them within a week, it's best to put the ravioli in the freezer, always in an airtight container. Frozen ones should be consumed within 30-45 days of purchase.
Step 4. Prepare the ravioli to cook
If you have stored them in the freezer or refrigerator, remove them just before cooking. Divide the fresh or chilled pasta with a sharp knife to prevent the bundles from sticking together in the pot.
Do not try to defrost frozen ones, put them in the pan while they are still frozen
Part 2 of 3: Cooking the Ravioli
Step 1. Boil the water
Fill a saucepan with 2-6 liters of cold water for every half a kilo of ravioli. Make sure the pan is large enough to hold all the stuffed pasta you want to cook.
- Remember to put the lid on the pot; in this way it retains the steam, heat and humidity, accelerating the cooking process.
- Most ravioli recipes indicate 4-6 liters of water for every half kilo of pasta. The excess water causes the boiling to resume quickly once the stuffed dumplings are added, prevents the ravioli from sticking together and dilutes the released starch, so that the final dish is not sticky. Feel free to use less water, as long as it is enough to submerge all of the pasta.
Step 2. Cook the ravioli
When the water starts to boil, put them in the pot. Follow the instructions on the package; if not, cook the ravioli for 4-6 minutes or until they float. When the dough floats, it is ready.
Salt the water to your taste. As a general rule, you should use 5g of salt for every liter of water. Consider adding a little olive oil, to prevent the ravioli from sticking together, use a teaspoon for every liter of water
Step 3. Stir the contents of the pot
Use a ladle or spoon and stir the ravioli from time to time during cooking. Separate the ones that have glued.
Step 4. Recognize when they are cooked
The ravioli should swell and the pasta will become lighter as it cooks. Some people prefer them soft and well cooked, while others opt for harder and less cooked ravioli, that is, al dente. The dough contains eggs, unless the package expressly states the opposite, so good cooking is important to avoid the risk of salmonellosis. Remember that large ravioli take longer to cook, while small ones cook more quickly.
- If they start to swell or crack, you may have overcooked them.
- Taste them while cooking. This is the best way to tell if they are ready. Nibble on a corner of the bundle to understand how well it is cooked. If it still feels cold or frozen, leave the pasta in the boiling water; if it tastes like flour or raw pasta, it may not be ready yet.
Step 5. Drain the pasta
If you have a colander or colander, place it in the sink or in an area that allows water to drain. Pour the contents of the pot (water and ravioli) into the colander, to remove the liquid and retain the pasta. Go slowly so you don't miss any bundles.
- If you don't have a colander, slowly pour the water out of the pot while holding the ravioli. Tilt it to the side, so that the liquid overflows, but keep it closed with the lid so as not to lose the paste. Leave a small gap between the lid and the edge of the pan so that the water can pass, but not the ravioli.
- Pour the water into the sink to throw it away or use it to water the garden. If you pour the liquid into another bowl or pot, you can take it outside and use it again.
Part 3 of 3: Serve the Plate
Step 1. Wait for the ravioli to cool
They should be ready to eat in five minutes; in this way, you avoid burning your mouth; put them in a large bowl and serve them!
Step 2. Pair them with your favorite sauce
The most common choices are tomato, marinara and pesto, to name a few. Consider heating the sauce in a saucepan for several minutes, over low heat, before serving the dish.
You can pour the sauce over the ravioli or present it in a separate bowl. The second solution allows each diner to add the amount of seasoning they prefer
Step 3. Choose various wine and food pairings
Serve the ravioli with cooked vegetables, chicken, fish, fresh bread and a good Italian wine. Have fun with this preparation and don't be afraid to make the meal a cultural experience!
Eat the ravioli with a fork, serve them with a ladle or a large spoon
Advice
- Practice makes perfect! Don't be discouraged if the dish isn't exactly what you expected. The more often you cook the ravioli, the more you will acquire "sensitivity" in the preparation.
- If you buy ready-made ravioli with cooking instructions on the package, stick to them. Those specific to a brand are the most accurate for the product you bought.
- The cooking time and the time needed to make the ravioli swell depend on the type; in general, the bigger ones need more time.
Warnings
- Be careful when putting the ravioli in the pot of boiling water. Gently slide them into the water with the help of a spoon or skimmer. If you drop them quickly, the water could splash and burn you.
- Be cautious if you are celiac or lactose intolerant. Ravioli contain gluten (unless stated otherwise on the label) and almost all are filled with some type of cheese.
