Name: Road Map: Ravioli
Prep time: 5 min
Cook time: 35 min
Yield: 4-6 servings
Cuisine: Modern
Ingredients: 3 cups Water (or 2 1/2 cups water plus 1/2 cup broth of any type, wine of any type, or dry vermouth); 26 ounces frozen standard-size meat or cheese ravioli ( or cheese ravioli (2 bags), do not use mini ravioli)

Road Map: Ravioli

By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Here are a few of the problems with frozen stuffed pasta in the pot: Some types, like manicotti or stuffed shells, are open on the ends, so the filling falls out as they thaw and cook under pressure. Others, like frozen tortellini, are so small that they bobble around in water, broth, or wine, some eventually ending up on the pot’s bottom and sticking. (However, frozen tortellini will work in a thicker sauce) Frozen ravioli, however, are easier. Here’s the trick: Get the water (or liquid you choose) heated up before you dump them in. The water (or liquid) doesn’t need to be simmering, just good and hot. Not only does this prevent the ravioli from sticking to the pot’s bottom, it also ensures they don’t clump together as they cook. This road-map recipe offers you a basic way to cook the frozen ravioli. Then several ways to customize the ravioli follow. In other words, there are lots of choices!

Course

Dinner, Kids

Cuisine

Modern

Difficulty

Easy

Browse Category

Kid-Friendly, Seven Ingredients or Less

Duration

15-30 min

Cooking Technique

Max Pressure Cook, Pressure Cook, Sauté

Main Ingredient

Ravioli

Prep Time

5 minutes

Cook Time

35 minutes

Servings

4-6 servings

Ingredients

3 cups Water or 2 1/2 cups water plus 1/2 cup broth of any type, wine of any type, or dry vermouth
26 ounces frozen standard-size meat or cheese ravioli or cheese ravioli (2 bags), do not use mini ravioli

Course

Dinner, Kids

Cuisine

Modern

Difficulty

Easy

Browse Category

Kid-Friendly, Seven Ingredients or Less

Duration

15-30 min

Cooking Technique

Max Pressure Cook, Pressure Cook, Sauté

Main Ingredient

Ravioli

Prep Time

5 minutes

Cook Time

35 minutes

Servings

4-6 servings

Ingredients

3 cups Water or 2 1/2 cups water plus 1/2 cup broth of any type, wine of any type, or dry vermouth
26 ounces frozen standard-size meat or cheese ravioli or cheese ravioli (2 bags), do not use mini ravioli

Instructions

Press the button SAUTÉ. Set it for HIGH, MORE, or CUSTOM 400°F for 10 minutes.
Pour the water or water and other liquid combination into an Instant Pot. Heat until many wisps of steams rise off the liquid. (The mixture does not need to be simmering.) Pour in the ravioli and stir well. Turn off the SAUTÉ function and lock the lid onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers
Press SOUP/BROTH or Pressure cook (Manual) on High pressure for 5 minutes with the Keep Warm setting off. The valve must be closed.
Use the quick-release method to bring the pot’s pressure back to normal. Use silicone cooking mitts, thick hot pads, or an insert holder (a specialty tool for an Instant Pot) to pick up the (hot!) insert and drain the ravioli in a colander set in the sink.
Then choose how to finish the dish. . .

• Toss the cooked ravioli in a bowl with a 24-ounce jar (3 cups)of marinara or spaghetti sauce. Spread everything in a9 inchby 13-inch baking dish and cover with up to 8 ounces (2 cups)shredded mozzarella. Bake uncovered in a 350°F oven for 20 minutes, until bubbling and lightly browned.

• Mix the hot ravioli with up to1 cup to1 1/2 cups purchased pesto. Spoon onto serving plates and top with finely grated Parmigiano-Reggiano and/or red pepper flakes.

• For an easy sauce, melt 8 tablespoons (1 stick) butter in the insert (after you’ve taken out the ravioli), using the pot’s SAUTÉ function on MEDIUM, NORMAL, or CUSTOM 300°F. Add 1/2 cup chopped walnuts, chopped pecans, or whole pine nuts, then stir until the nuts just begin to brown, about 2 minutes. Turn off the SAUTÉ function and remove the (hot!) insert from the pot. Pour the butter and nuts over the ravioli, toss well, and season with ground black pepper or red pepper flakes.

• Cool the ravioli completely in the colander, then add to lots of chopped, crunchy vegetables (such as celery, carrots, red onion, sugar snap peas, broccoli florets, cauliflower florets, or trimmed green beans). Add as much creamy Italian dressing as you like for a tasty new take on pasta salad.

From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required. Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, "Can I eat this tonight?" With this book and your Instant Pot, the answer is a resounding "Yes." Here, you'll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You'll be eating dinner in no time. The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion. These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You'll enjoy: • Butternut Squash Bisque • Ground Beef Lo Mein • Ziti with Sausage and Peppers • Italian-Style Braised Pork Chops • French Dip Sandwiches • Chicken Fajitas • Sweet and Sour Shrimp • And much more! About the authors: Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.