Salt and boil water.
In a separate pan add 1 jar of Monte’s Sauce and simmer on low.
When water is boiling, add your raviolis, making sure to stir gently so they don’t stick to the pan or each other, and be careful not to break them open.
Pro tip: add one extra ravioli to test for doneness
All ravioli are different, but a good rule of thumb is when they float to the top, they are nearly ready. Look for consistent coloring (the edges are thicker than the middle).
With a slotted spider spoon, pull your raviolis from the boiling water and finish in your sauce on a low simmer. Toss in the pan so they are well coated, and keep them moving as not to stick to the pan. (This is where you pull and test that one extra ravioli for doneness.)
Use a nice large serving spoon to plate, good raviolis should not need anything more, but you can shave some parm or add chopped parsley if you prefer.
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