| | - KEEP RAVIOLI FROZEN
- Use plenty of water in a large pot. At least one quart of water per 25 ravioli.
- Bring salted water to a hard boil then add frozen ravioli.
- Gently stir immediately to ensure ravioli do not stick to pot (especially the bottom).
- Continue to cook ravioli until they float to the top. Immediately check for doneness.
- Do not overcook. Handmade pasta is very tender, it breaks open when overcooked.
- Remove ravioli with slotted spoon (preferably a spider web strainer).
- Ladle a small amount of sauce into a serving bowl and layer ravioli and sauce.
- Add freshly grated parmesan cheese.
- Bon appetitto!
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