How to cook Fresh Ravioli

Directions

Measurement

Tip

1- Use plenty of water in a large pot

·         1 galon of water per box of Fresh Ravioli

·         Filtered Water Tastes better

2- Add salt if desired

·         1/2 tablespoon per quart of water.

·         Sea salt tastes better

·         Regular salt is ok

3- Add vegetable oil

·         1 teaspoon per quart of water.

·         Oil helps to prevent the Fresh Ravioli from sticking together

4- Cover the pot and bring to a boil over high heat

·         Covering the pot helps to increase the temperature and reduce the time it takes to boil the water

5- Add the whole sheet of  Fresh Ravioli as a one piece – DO NOT BRAKE THE SHEETS OF RAVIOLIS IN PARTS they will separate automatic when is the right time. (If paper got into the water remove it with a wooden spoon after a minute to ensure separation from the sheet of ravioli). 

·          Do not stir it may brake the ravioli shape if dough still raw.

·           “Keep pot uncovered”

·          Keep the cooking water boiling at high

6- Bring back to a boil

·      Do not stir.

7 –After the 7 minutes use wooden spoon to stir for separate the ones still together

·         Remove a piece from the pot and eat it

·         Fresh Ravioli is ready to eat when the texture is to your liking

·         Firm Fresh Ravioli (al dente) is best

8- Place a large strainer in the sink

·         Clean and empty the sink to avoid cross contamination

9- Pour Fresh Ravioli into the strainer to drain

·         Don’t rinse cooked ravioli. If you do, the sauce won't cling to it

·         Rinse Fresh Ravioli only if it will be used for a salad or will be set aside or stored for later use.