Cook from frozen – bring a pan of water to the boil and cook ravioli for 4 minutes on a rolling boil.
Ever wondered why the ravioli in supermarkets is so hard before cooking? That is because to get shelf life they are required to pasteurize it. There is too much moisture in the filling to dry it, unlike your tagliatelle or spaghetti for example. In our opinion this ruins the beauty that is real fresh ravioli and has tarnished its reputation, that’s what we are here to change.