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Saucing ravioli

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Ravioli with brown butter and sage is delicious. It's also easy to coat ravioli with butter. However, I don't want to eat my ravioli every time. Whenever I make a thick arrabbiata or other sauce, I can't seem to coat the ravioli with it without breaking some of the ravioli. Is there any particular technique for it?

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  1. Ravioli usually is not tossed with sauce like one does with ohter tubular or long pastas. Whenever I've made it or had it served in a restaurant the sauce is just poured on top or over the raviolis.

    1. Put them in individual gratin dishes, or a large one, on a thin layer of sauce, top with more sauce, a little grated cheese, and bake/nuke (low power) just long enough to heat through and melt the cheese.

      1. I'm thinking you need a pan with a lot of surface area. Cook the ravioli's in the sauce you are serving them with, in a single layer, and don't move them around too much with your spatula, shake the pan instead.