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.