Lemon and Goat Cheese Ravioli Recipe | Cook the Book (2024)

FAQs

How many ravioli per person? ›

If you want to make your guests happy, you should use at least 200 grams of ravioli (about 10 pieces) for each of them. I often go up to 250 grams each, or even more. This means using at least 12 ravioli per person. So, if you're making ravioli for a group of 4 people, buy enough ingredients to make 1 kg of them.

Ravioli are usually square, with a flat underside and rounded top, with edges cut at a sharp angle and sometimes frilled with a fork. Tortellini are ring or navel-shaped, at times resembling a tiny croissant or even a wonton.

As a reminder – NEVER thaw fresh-frozen filled pasta like ravioli! It should be cooked directly from frozen (one less prep step!) For maximum flavor, cook your pasta to just shy of al dente and then finish cooking it by sautéing in the sauce it will be served in. Don't toss fresh pasta with oil!

Use a chafing-dish

This equipment is one of the best options for those who want to know how to keep the noodles warm during an event. Usually, the chafing dish uses a heat source based on fuel.

In my recipes I often suggest making filled pastas days (or weeks!) before serving. Often you are making ravioli for friends and family and it's a big process so I like to already have it done before the day so you aren't tired and stressed!

Be sure to place a lid on the pot. This will help retain the steam—the heat and the moisture—and make the ravioli cook more quickly. Most ravioli recipes call for 4–6 US quarts (4,000–6,000 ml) of water to each pound of ravioli.

Can you cook frozen ravioli directly in sauce? Yes, you can cook ravioli, frozen or fresh, directly in your simmering pasta sauce. Test your pasta after 3-4 minutes of cooking to see if done.

For cheese stuffed ravioli like spinach and ricotta, which happens to be my son's favourite, I go for a simple cream sauce. 3 ingredients and everyone is thrilled with the result. For meat stuffed ravioli, like bolognese ravioli, I usually make a quick tomato and basil sauce. Even cheaper and healthier.

Make the pasta

For filled ravioli I like to use a mix of 00 flour and semolina flour. It can be made by hand in a large bowl or on the bench. For a short cut the dough can be brought together in a food processor or stand mixer too!

There is no particular rule for eating ravioli, and even Italians eat the way they feel most comfortable. Here are a few options: If the ravioli are small, about 3 centimeters, then such pieces can be pricked on a fork or by pushing a piece onto the fork with a knife, put it in your mouth.

Can you pan fry ravioli instead of boiling? ›

Pan-fried ravioli (and gnocchi) have a crispy crust, a warm gooey center, and they take on sauce beautifully. Cooking your ravioli in a skillet also reduces the time you need to wait until you are enjoying a plate of your delicious, perfectly sauced, crispy ravioli since you are not waiting for the water to boil.

🌟 Ravioli (especially frozen varieties) are heavier than boiling water. When the ravioli first hit the boiling water they tend to sink to the bottom for a short bit (another reason why stirring is important!). 🌟 When the ravioli start to cook, they become lighter and they start to float on top of the water.

Do Not Rinse. Pasta should never, ever be rinsed for a warm dish. The starch in the water is what helps the sauce adhere to your pasta. The only time you should ever rinse your pasta is when you are going to use it in a cold dish like a pasta salad or when you are not going to use it immediately.

Most recipes call for one pound of pasta — which is a standard box or bag — to serve four to six people. It's far easier to eyeball this than fuss over specific measurements. I find that half the box, or a half-pound (eight ounces) of pasta, serves two to three people, depending on sauce and hunger level.

Measuring Pasta

When you cook pasta, 2 ounces (56 g) of dry pasta per person is a good rule of thumb to follow.

To serve: Place 5 or 6 drained ravioli in each serving plate, and top with about a cup of sauce. Let guests top with grated parmigiano.

Go easy on the sauce.

Italian dishes do not swim in sauce. An average ratio of tomato sauce to pasta is 1 1/2 cups of sauce to 1 pound of pasta. For oil-based sauces, use 1 cup per 1 pound of pasta. Go even lighter with creamy, rich sauces.