There are many types of ravioli with different fillings, different shapes and sizes, but the cooking time of ravioli depends on whether they are fresh, frozen or dried.
In all three cases, you start by heating the water first. Grab large pot and fill two-thirds of it with water.
I recommend that you add salt to the water before it boils. If the water is hot and you add salt before the pasta, the salt will reduce the water temperature and the ravioli will soak for the first minute or two.
When you see that the water is boiling, add as much ravioli as you think will be enough for the volume of the pot, so that they do not flatten. I recommend no more than 5-6.
If they are larger, you can add 4. If the ravioli are fresh or frozen, you don't need a timer, when they come to the surface it means they are ready. If the ravioli are dry, it is enough to follow the instructions on the package.
Carefully remove the cooked ravioli using a slotted spoon.
Ravioli are very delicate and can easily break.
