Road Map: Ravioli
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!
Servings Prep Time
4-6servings 5minutes
Cook Time
35 minutes
Servings Prep Time
4-6servings 5minutes
Cook Time
35 minutes
Ingredients
  • 3cups Wateror 2 1/2 cups water plus 1/2 cup broth of any type, wine of any type, or dry vermouth
  • 26ounces frozen standard-­size meat or cheese ravioli or cheese ravioli (2 bags), do not use mini ravioli
Instructions
  1. Press the button SAUTÉ. Set it for HIGH, MORE, or CUSTOM 400°F for 10 minutes.
  2. 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.
  3. Option 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 3 minutes with the Keep Warm setting off.
  4. 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.
  5. 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.
  6. 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.