Lemon and Goat Cheese Ravioli Recipe | Cook the Book (2024)

FAQs

How many ravioli per person? ›

If you want to make your guests happy, you should use at least 200 grams of ravioli (about 10 pieces) for each of them. I often go up to 250 grams each, or even more. This means using at least 12 ravioli per person. So, if you're making ravioli for a group of 4 people, buy enough ingredients to make 1 kg of them.

As a reminder – NEVER thaw fresh-frozen filled pasta like ravioli! It should be cooked directly from frozen (one less prep step!) For maximum flavor, cook your pasta to just shy of al dente and then finish cooking it by sautéing in the sauce it will be served in.

Simply layer your favorite sauce at the bottom of a casserole dish, add the frozen ravioli directly on top of the sauce in a single layer, then add more sauce and Parmesan and mozzarella cheese. Repeat the layers and bake the dish in the oven and you'll have a delicious ravioli casserole in about an hour.

Homemade ravioli is best enjoyed on the same day its made. If they sit around for too long, they'll get too soft and soggy, and the filling will seep out through the dough. Cook right away, or choose one of the storage options below.

Most recipes call for one pound of pasta — which is a standard box or bag — to serve four to six people. It's far easier to eyeball this than fuss over specific measurements. I find that half the box, or a half-pound (eight ounces) of pasta, serves two to three people, depending on sauce and hunger level.

There's no need to thaw frozen ravioli before cooking. You will just need to cook it for an additional minute or two to ensure the filling is cooked through.

Why is my ravioli floating immediately? This generally happens with frozen ravioli. Frozen ravioli is heavier than boiling water.

Fresh pasta does need to be cooked, but you can skip the step of boiling your ravioli (and gnocchi), and cook it in a skillet instead. Pan-fried ravioli (and gnocchi) have a crispy crust, a warm gooey center, and they take on sauce beautifully.

When Monday dinner won't cook itself, jarred sauce and frozen ravioli pull through for the win. Stir frozen ravioli into a simmering sauce until heated through, no need to boil it separately here. This is a weeknight staple in our house.

Return the skillet to medium-high heat and heat 1 tablespoon olive oil until shimmering. Add 2 (9 or 10-ounce) packages or 1 (20-ounce) package fresh or frozen cheese ravioli to the skillet, gently breaking apart any that might be stuck together. Sauté until golden brown in spots, 2 to 3 minutes.

What is the best way to cook frozen ravioli? ›

Jarred marinara, canned crushed tomatoes or store-bought pesto pair well with a traditional cheese ravioli. Our Pesto Ravioli with Spinach & Tomatoes recipe does a good job of keeping things simple while not skimping on flavor.

Cooking pasta in the sauce instead of in boiling water will increase the amount of time it takes to cook through. It's a good technique to use if you want to delay serving your pasta for a few minutes. Make sure to keep the sauce thinned out with pasta water as the pasta finishes cooking if you use this method.

There are roughly 27 calories in 1 piece of Cheese Filled Ravioli. Assuming you need 2000 calories a day for maitenence that would make 2000/27 = 74 pieces of ravioli. To lose weight you need to eat less than that.

When you cook pasta, 2 ounces of dry pasta per person is a good rule of thumb to follow.

Brandwein says most boxes of dried pasta are about 1 pound and offer four large individual servings.

Avoid food waste and measure your portions. 75g of dried pasta per person is about right. If you're cooking for 4 people, you'll need 300g of pasta. Give your pasta plenty of room to cook – so you want a large pan.