Cheese Ravioli

The key here is finding quality ravioli. Fresh ravioli is great but usually needs to be eaten within a few days, and kept in the refrigerator. Frozen is most common, but frozen raviolis many times don't ever return to the glory of a fresh made ravioli, with soft creamy ricotta inside that we are looking for. The freezing process typically dehydrate the cheese inside, and boiling them doesn't necessarily rehydrate it fully back to life. I have found a very few raviolis that can do justice to a quality fresh ravs.

Another note on frozen raviolis, is put them frozen, right into the boiling water, do NOT defrost or thaw. I was told this by some serious ravioli veterans - Lou DiPalo, and Robert of John's Ravioli, two of my absolute favorite store bought raviolis. John's Ravioli in New Rochelle in particular has perfected the science of frozen raviolis that cook and can compare to fresh, their tortellinis and gnocchi are also incredible. DiPalo's fresh ravioli which they make daily is simply a divine experience. Make sure to ask for the fresh ones, not frozen and make them that day if possible. 

We could go on and on about different filling options, but we will keep it simple sweetheart.