If there's one type of pasta that should be considered a top comfort food, it's ravioli . A delicious filling wrapped in a soft, pillowy pasta dough and served with browned butter and sage or creamy Alfredo sauce might just be what dreams are made of. The feeling of ravioli melting in your mouth is like no other, and can make a bad day a little bit better.
Whether you're making your own dough or using a frozen version, you're not alone if you've struggled with the ravioli sticking together as it boils. Although this might be the perfect way to accidentally add more delicious pasta to your plate, stuck ravioli will usually break or tear, and that means wasted filling. The best way to avoid this? Don't overcrowd your ravioli.
Cooking too many pieces at once will cause the pasta to stick together and possibly break, so it is best to make ravioli in small batches. If you want the edges to remain sealed and the filling to stay inside, giving the pasta enough space is key. Avoid overcrowding your ravioli In a large pot, add 4 to 6 quarts of water and bring to a boil, then add a heaped teaspoon of salt before carefully dropping in your first batch of ravioli.
If you're unsure how many pieces will fit comfortably in your pot, it is always better to start with less and add more if there is room. Make sure that each piece has enough space to cook without touching the others. Once the pasta floats to the top, your ravioli is ready.
You can use the same boiling water to cook your next ba.