Instructions

1. Fill a large pot with water. Leave 3 to 4 inches of room between the top of the water and the edge of the pot. Set the pot on a burner turned to medium-high heat and let the water come to a boil. Add a few pinches of salt to the water to help flavor the pasta.

2. Slide the ravioli gently into the water. When you're cooking frozen ravioli, you may pour it into the boiling water without as much care, but fresh ravioli may fall apart. Place several pieces on a slotted spoon and slip them into the water, rather than dropping them from above. Repeat with the rest of your pasta.

3. Stir the pasta with a wooden spoon every minute or so to prevent the pasta from sticking together. Use gentle strokes to avoid tearing open the ravioli.

4. Watch for the ravioli to rise to the surface of the water, which happens much more quickly for fresh pasta than for frozen. Fresh ravioli may be done in two to three minutes, while frozen ravioli take six to eight minutes to cook. When most of the pasta is floating, remove one with a slotted spoon and run it under cool water. Bite into the edge. If the pasta is tender rather than dry, the ravioli are done.

5. Remove the ravioli from the pot with the slotted spoon. Gently shake each spoonful of pasta to remove any excess water. Place the ravioli in a bowl and add your favorite sauce. Serve immediately.