Cheese Ravioli
Ravioli
PJ Monte
Rated 5.0 stars by 1 users
Author:
PJ Monte
Servings
4
Prep Time
0 minutes
Cook Time
15 minutes
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.
Ingredients
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12-16 Ravioli
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1 Jar of Monte’s
Directions
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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