Ravioli is one of the simplest and most filling weeknight dishes. Because ravioli typically cooks in a short amount of time, this classic pasta meal comes together swiftly. The frozen version of ravioli is a terrific go-to if you need a quick, nutritious supper that doesn’t require much thought or work, and it comes with a variety of cooking options and flavor profiles.
Cooking ravioli is easy, but only if you know what you’re doing. Therefore, this article has put together some helpful tips to get you through the process easily and produce great-tasting results.
Ravioli Nutrition Facts
Tips for Cooking Frozen Ravioli
Cooking frozen ravioli can be made easier if you are familiar with these helpful tips:
The right amount to cook – One pound of frozen cheese ravioli (about 32 to 36 individual ravioli) will serve to three to four people.
When draining ravioli – If you’re going to drain your ravioli in a colander or strainer, do so gently. Rapidly dumping them in could cause the ravioli to rupture.
Storage tips – Extra frozen cheese ravioli can be saved uncooked for up to six months in an airtight bag or container.
Baking ravioli – You won’t have to cook the ravioli shells separately, so baking ravioli is a more convenient way to prepare this pasta dish. In a large baking dish, cover the frozen ravioli with sauce and bake for 40-50 minutes at 350F.
Avoid soggy ravioli – Avoid overcooking your ravioli if you want it to remain chewy and firm. Not only will overcooking make your ravioli rubbery, but it will also cause it to hold more water and get soggy. Poaching the ravioli rather than boiling them is one approach to avoid sogginess.
Poaching requires you to start by bringing the water to a rolling boil. After that, add the frozen ravioli and turn the heat off.
Allow the paste to poach in the boiling water for about 15 minutes, or until cooked through and al dente, covered with a tight-fitting lid.
Why ravioli floats – Because frozen ravioli has a higher density than water, it sinks. The density of ravioli diminishes while it cooks, causing it to float. It all comes down to the physics of pasta cooking. Food normally floats when it has a lower density than the water cooked.
There’s no need to thaw – You don’t need to thaw the pasta before cooking it; drop the frozen pieces into boiling water. Always use an extra quart of water when cooking frozen pasta so that the temperature does not drop when the pasta is introduced. The pasta will clump together in the pot if the water takes too long to return to a boil.
Ideal cooking duration – The method you choose to use will determine how long your ravioli recipe will take to get ready. The cooking time for frozen ravioli is slightly longer than for fresh ravioli. A microwave takes 10 minutes; on the stovetop, it takes 10-13 minutes; and in an air fryer, it takes 3-5 minutes. Baking ravioli takes a bit longer, anywhere between 30 and 50 minutes.
Fresh ravioli may be boiled in about 3-4 minutes (or even less, depending on the size). When cooking frozen ravioli, keep it on the stove for 10-12 minutes or until it floats to the top.
With baking, you won’t have to cook the ravioli shells separately, so it is easier to prepare this recipe. Cover the frozen ravioli with sauce in a large baking dish and bake for 40-50 minutes at 350°F.
Ideal resting time for fresh ravioli – Due to the filling, fresh ravioli should not be left out on the counter for more than 2 hours. If left at room temperature for too long, the filler may produce hazardous bacteria.
How to tell when ravioli is done – Prepare the ravioli by placing them in the pot once the water begins to boil. Adhere to the instructions on the package for boiling. You can also cook at a boil for 4-6 minutes, or until the pasta begins to float, if there are no instructions on the package. You can tell that it’s done when a piece of the pasta floats to the top.
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Cooking Time for Frozen Ravioli
The amount of time it will take to cook ravioli from a frozen state typically depends on the method you choose to cook it with. The following timing guidelines should help you get the best results:
|Cooking method||Cooking time|
|Stovetop cooking||10 to 13 minutes|
|Microwave cooking||10 minutes|
|Air fryer cooking||3 to 5 minutes|
|Oven baking||30 to 50 minutes|
- Preheat the oven to 350 degrees Fahrenheit. Coat the sides and bottom of a 13x9x2-inch rectangle baking dish with cooking spray.
- In a baking dish, spread 3/4 cup of the pasta sauce. Half of the frozen ravioli should be arranged in a single layer over the sauce, followed by half of the remaining pasta sauce, then 1 cup of mozzarella cheese. Starting with the ravioli, repeat the layers once again. Parmesan cheese can then be sprinkled on top.
- Cover tightly with foil and bake for 40 minutes. Remove the foil and bake for 15 to 20 minutes, or until the middle of the ravioli is bubbling and heated. Allow 10 minutes to rest before serving.
The same amount of ravioli can be baked in a 13×9-inch pan as in a 3-quart baking dish.
You can choose to change the cheese you use in this baked ravioli recipe to make it your own. Other softer Italian cheeses, such as silky provolone (try one that’s smoked) or a nutty fontina, melt delightfully.
This recipe takes a total of 1 hour and 10 minutes to make, including a prep time of 10 minutes. If you’d like more ideas on how to cook frozen ravioli for the best results, check out this video recipe.