How To Cook Ravioli (Frozen and Fresh)
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Ever wondered how they cook the perfect ravioli in Italy? Here are all the secrets on How To Cook Ravioli (Frozen and Fresh) so you can do it at home the next-time you make homemade ravioli, or get some from the grocery store!
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Quick Look: How To Cook Ravioli (Frozen and Fresh)
- Prep Time: 10 minutes
- Cook Time: 3-6 minutes
- Total Time: about 15 minutes
- Servings: 6 people
- Method: Stove top
- Technique: Boil ravioli until they float.
- Flavor & Texture: Al dente, tender pasta with a cheesy filling, cooked to perfection.
Why This Classic Technique Always Delivers
Cooking fresh or frozen ravioli is one of those simple kitchen skills that makes mealtime feel effortless yet satisfying. With just a few minutes in boiling water, you get perfectly tender pasta with a delicious filling inside, no complicated steps required. Whether you’re using fresh or frozen, the key is gentle cooking so the ravioli stays intact and comes out perfectly tender every time.
- Quick & Easy: Ready in minutes with minimal prep.
- Foolproof Method: Works for both fresh and frozen ravioli.
- Versatile Base: Pairs with countless sauces and toppings.
Once cooked, these perfect ravioli can be dressed up in so many ways depending on what you’re craving. Toss them with Quick Tomato Paste Pasta Sauce, Basil Pesto, or a simple drizzle of olive oil and parmesan. Try my Lobster Ravioli and Creamy Mushroom Ravioli.
Made With Amore,
“This was so helpful and made my pasta perfectly!”
– Emily Malan
Table of Contents
How To Cook Ravioli (Frozen and Fresh)
This foolproof method for cooking fresh or frozen ravioli gives you perfectly tender pasta every time with minimal effort Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Start with a large pot of cold, heavily salted water. Hot water from the tap often contains added minerals that can damage pots and alter taste. Bring the water to a full boil, or rolling boil, before adding the ravioli.
- Gently stir occasionally with the proper utensil to keep the pasta from sticking. Do not separate uncooked pasta if it sticks together; it will naturally separate while cooking. As soon as the ravioli float to the top of the water- taste test the ravioli to make sure they are “al dente” before draining. (Cooking time for fresh ravioli should be about 3-4 minutes, and about 5-6 for frozen).
- Save a scoop or a bit of pasta water. Another Italian secret! This helps thicken and bind the pasta and sauce of choice. Remove ravioli with a slotted spoon.
- Finally, add the cooked ravioli to a thin layer of sauce (add more on top), and serve immediately.
How To Cook Ravioli (Frozen and Fresh) FAQs
This generally happens with frozen ravioli. Frozen ravioli is 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. They might start floating too early depending on their filling, dough, or if they are fresh vs. frozen. Make sure to set a timer to see and test if they started floating before they are actually finished! They might still need a couple of minutes.
The best advice for not breaking ravioli is to stir gently with the proper pasta cooking tool. The more vigorously you stir the delicate pasta the easier it will break. Another reason that ravioli pasta breaks is due to overcooking them. Once the ravioli are overcooked they become mushy and it is easy for them to come apart, or break. If you see the filling floating in the water you will know you likely overcooked the batch of ravioli.
You do not need to thaw frozen ravioli. Whether you made ravioli from scratch and froze it, or bought frozen ravioli from the grocery store you should not thaw it before boiling and cooking. If you thaw frozen ravioli before cooking the pasta will get mushy from the extra liquid (condensation or sweating) that occurs naturally in the thawing process.
The sealing process is key to bursting. Press around each mound to seal, then press outward toward the edges, pushing out any air pockets. Getting the air out of the ravioli when you seal it is crucial, otherwise, it might burst in the water or cook unevenly.
Store cooked ravioli by keeping them in an airtight container in the refrigerator for 3–5 days. To prevent sticking, drizzle with olive oil before storing. If possible, store the sauce separately. You can reheat leftovers on the stove for about 2 minutes.
Serving Suggestions
These perfectly cooked fresh or frozen ravioli are delicious on their own with a simple drizzle of olive oil and a sprinkle of parmesan, but they also pair beautifully with various sauces. Try my Easy Ravioli Piccata for a bright, tangy twist, or try the slightly sweet and savory Butternut Squash Ravioli for a seasonal flair. For something cozy and indulgent, Pumpkin Ravioli with sage butter makes a comforting complement. If you want to serve ravioli as a side, pair with Garlic and Honey Lemon Chicken or Mediterranean Stuffed Pork Chops.
My Pro Tips
Recipe Tips
- Stir Gently. The more vigorously you stir the delicate pasta the easier it will break.
- Don’t Break The Ravioli Apart. When cooking frozen ravioli do not break them apart if they are frozen and stuck together; they will naturally come apart during cooking.
- Use a Timer. Make sure to set a timer to test the ravioli.; sometimes they start floating before they are actually finished! They might still need a couple of minutes.
- Use Cold Water. Hot water can alter the taste of the ravioli.
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How To Cook Ravioli
Equipment
Instructions
Frozen Ravioli
- Start with a large pot of cold, heavily salted water. Hot water from the tap often contains added minerals that can damage pots and alter taste. Bring the water to a full boil, or rolling boil, before adding the ravioli.
- Gently stir occasionally with the proper utensil to keep the pasta from sticking.
- As soon as the ravioli float to the top of the water- taste test the ravioli to make sure they are “al dente” before draining. (Cooking time should be about 5-6 minutes)
- Save a scoop or a bit of pasta water. Another Italian secret! This helps thicken and bind the pasta and sauce of choice.
- Remove ravioli with a slotted spoon and add to a thin layer of sauce (add more on top), and serve immediately.
Fresh Ravioli
- Start with a large pot of cold, heavily salted water. Hot water from the tap often contains added minerals that can damage pots and alter taste. Bring the water to a full boil, or rolling boil, before adding the ravioli.
- Gently stir occasionally with the proper utensil to keep the pasta from sticking.
- As soon as the ravioli float to the top of the water- taste test the ravioli to make sure they are “al dente” before draining (cooking time should be about 3-4 minutes)
- Save a scoop or a bit of pasta water. Another Italian secret! This helps thicken and bind the pasta and sauce of choice.
- Remove ravioli with a slotted spoon and add to a thin layer of sauce (add more on top), and serve immediately.
Notes
- Stir Gently. The more vigorously you stir the delicate pasta the easier it will break.
- Don’t Break The Ravioli Apart. When cooking frozen ravioli do not break them apart if they are frozen and stuck together; they will naturally come apart during cooking.
- Use a Timer. Make sure to set a timer to test the ravioli.; sometimes they start floating before they are actually finished! They might still need a couple of minutes.
- Use Cold Water. Hot water can alter the taste of the ravioli.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great tips! I am excited to try this on my own.
Let me know how it goes! I hope it is helpful.
This was so helpful and made my pasta perfectly!
I hope you can try it again soon! Enjoy.