A simple and quick method to cook frozen ravioli / tortellini to perfection.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Bring a small pot with water to boil rapidly. Add a teaspoon of vegetable oil. Add half of your frozen ravioli / tortellini but not overcrowding the pot.
Cook each batch for about 8 - 10 minutes until the pasta is cooked but still al dente.
Remove pasta from water and set aside. Never rinse your pasta with water as it will prevent the sauce from coating the pasta.
Heat a pan to medium heat, add a little vegetable oil, then the butter. Once butter has melted, add your cooked pasta & sautee until golden brown on both sides. Serve up with your favourite sauce.
Ensure the ravioli do not touch each other when setting aside to prevent sticking.
Cook directly from frozen. Do not defrost the pasta.
How do I cook frozen ravioli or tortellini perfectly?
To cook frozen ravioli or tortellini perfectly, bring a small pot of water to a rapid boil and add a teaspoon of vegetable oil. Cook the pasta in batches for about 8 to 10 minutes until it's al dente. Avoid overcrowding the pot to ensure even cooking.
Can I use olive oil instead of vegetable oil for cooking ravioli?
Yes, you can substitute olive oil for vegetable oil when cooking ravioli or tortellini. Olive oil adds a nice flavor and works well in the boiling water and sautéing process.
What is the best way to store leftover cooked ravioli or tortellini?
To store leftover cooked ravioli or tortellini, let them cool completely, then place them in an airtight container in the refrigerator. They should be consumed within 3 to 5 days for the best quality.
What sauces pair well with sautéed ravioli or tortellini?
Sautéed ravioli or tortellini pair wonderfully with a variety of sauces. Consider using marinara, Alfredo, pesto, or a simple garlic and olive oil sauce to enhance the flavors of your dish.
Can I make this recipe dairy-free?
Yes, to make this recipe dairy-free, simply omit the butter and use a dairy-free alternative, such as vegan butter or olive oil, for sautéing the ravioli or tortellini.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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