Cooking fresh ravioli, or any fresh pasta for that matter, takes much less time than boxed dry pasta. Fresh pasta is already soft, you you are just trying to begin the cooking process to wake up the gluten proteins in the dough, and making sure the filling is heated through to a nice soft creamy texture.
Cooking Fresh Ravioli
- Bring medium to large pot to a boil. You never want to overcrowd any pot, pan, frier, or oven. Overcrowding leads to a severe drop in temperature to your cooking apparatus, which can cause to uneven cooking, and/or longer and inconsistent cooking times.
- Once water is boiling, add copious amounts of salt. Like waaaayyy more than you think you should. Pasta should be cooking in water with a similar salt content as ocean water.
- Add your pasta for about 3-4 minutes maximum. Before adding your pasta, make sure your sauce is heated in a sauté pan, so when your pasta is ready, you can add it directly to your warm sauce.
- Once pasta begins to float to the top, its done! Using a slotted spoon, or spider strainer, remove pasta from the water and add it directly to sauce making sure that you add some of the pasta water to the sauce pan during the transfer. This will help bind the sauce to the pasta.
- Gently sauté until your sauce is the desired thickness, and serve immediately.
- Buon apappetito!