Frozen cheese ravioli is a quick and economical alternative to expensive fresh ravioli or making ravioli from scratch. Choose a frozen ravioli brand with low-fat cheese to keep your saturated fat and cholesterol intake low. For additional nutrition, look for cheese ravioli made from whole grain flour. Some contain as much as 5 grams of dietary fiber per serving, twice as much as those prepared with refined flour. Serve cooked ravioli with your favorite sauce, or use it in soups or as a topping for mixed greens.
In the Pot
Fill a large stockpot with 3 quarts of water for every pound of frozen cheese ravioli you plan to cook. Stir in 1 to 2 tablespoons of salt.
Bring the water to a boil over high heat. Add the ravioli one by one, then stir the water gently.
Allow the ravioli to cook, uncovered, for four to six minutes, or until they are heated through and begin to float. Remove the ravioli with a slotted spoon and serve as desired.
In the Microwave
Place frozen cheese ravioli in a microwave-safe bowl or dish. Add water and your choice of sauce, using approximately 1/2 cup of sauce and 1/4 cup of water for every five ravioli. Stir to combine.
Cover the bowl with plastic wrap. Cook on high for 1 1/2 to 2 minutes. Remove the plastic wrap and stir the ravioli and sauce.
Replace the plastic wrap and cook on high for 1 1/2 to 2 minutes more. Allow to stand for five minutes before eating.
In the Oven
Coat an oven-proof dish with cooking spray or a light film of oil. Place the amount of ravioli you wish to cook into the dish.
Pour a sauce over the ravioli and stir to coat each piece thoroughly.
Cover the dish tightly with aluminum foil. Bake until the sauce bubbles and the ravioli is cooked through, about 55 minutes of cooking time at 350 degrees Fahrenheit for a pound of frozen cheese ravioli. Stir the ravioli before serving.
Things You'll Need
Large mixing spoon
Microwavable bowl or dish
Sauce, such as marinara
Oil or cooking spray
Plan on one pound of frozen cheese ravioli -- about 32 to 36 individual ravioli -- feeding approximately three to four people, advises pasta manufacturers Fasta & Ravioli Co.
If you choose to use a colander or strainer to drain your ravioli, do so gently. Dumping them in rapidly may cause the ravioli to burst.
Freeze uncooked extra frozen cheese ravioli in an airtight bag or container for up to six months.
Although adding salt to the cooking water for frozen ravioli enhances the flavor of the finished dish, avoid doing this if you are on a sodium-restricted diet or suffer from congestive heart failure, advises the University of California San Francisco.
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