Cheese Ravioli

Fresh ravioli should be stored in the fridge and used quickly. Freeze on a parchment-lined tray before bagging to prevent sticking. Dried ravioli (shelf-stable) can last months in a cool, dry pantry.

Cook fresh ravioli in gently boiling water until they float, then 1–2 minutes more; they cook much faster than dried pasta.

Use a large pot and plenty of water to avoid sticking.

A simple butter and sage sauce or marinara lets the cheese filling shine.

Don't overcrowd the pan; cook in batches if needed.

Handle gently with a slotted spoon to avoid breaking them open.

Boiling too vigorously, which causes the pasta to split and filling to leak out.

Overcooking fresh ravioli, making them mushy.

Skipping a test for doneness; timing varies by thickness and filling density.