Cooking frozen ravioli, but not boiling
Hi, I'm just wondering if anyone has any experience with this. I want to know if it is a good idea to place the frozen ravioli in the sauce and heat/simmer/cook them that way? The same way you would do lasagna without boiling the noodles first.
What, if any, are the drawbacks to this?
I agree with Isabella
I still mine boiled or steamed first, but putting them in the sauce works. Now depends what kinds of sauce. A tomato based sauce works since it has some moisture and the ravioli can set in there. Some of mine have a light pesto sauce and a light butter sage sauce, so that obviously won't work. I have steamed mine in a small pie plate with a little water and covered with saran wrap in the micro, low temp for a few minutes. They turned out just fine. So I like the traditional way, but there are alternatives which are ok in comparison. Depends all on the sauce you are using. A cheese sauce NO. I would steam and then warm the cheese sauce seperately.
I do not boil my ravioli.
I spread a bit of the sauce in the bottom of a pyrex baking pan and spread the frozen ravioli in the pan without them touching each other. I spoon more sauce on top and bake.
Comes out perfect every time!
Drawbacks to doing them in a pan might be that they might stick to each other.
I like my oven method (I actually do them in a toaster oven), so I can just pop them in there & not have to attend to them. Big time saver.
What kind of frozen ravioli do you use?
Thanx Isabella, that sounds wonderful. If I did them in the oven, what temp. would i use and for how long?
Cover with Alum. foil too?
This time I am just using Private Selection. They were on sale so thought I would give them a try. And there is no alternate cooking methods on the bag besides boiling and I'm not a big fan of that.
Well, I do mine in the countertop oven on 400 - 425 (it doesn't get as hot as my former oven). Cover with foil & seal tightly. Oh, and I am using a tomato based sauce. If you want to make a Rosa sauce, just add a bit of cream to your sauce. Works wonders!
There's something about baking the ravioli that just makes them seem richer & less "watery". Great, I skipped dinner . . . and now I want some!