So when the time finally comes to cook them, what do you do?
Like any pasta, you want to test them for doneness. Do you sacrifice an entire ravioli?
No. Just give it a trim behind the ears.
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Fresh pasta cooks more quickly than dried pasta, so there’s a smaller margin for error. The last thing you want is to have all your efforts turn to mush. We recommend tasting fresh pasta early and often as it cooks, since it can be ready for draining in as little as 2 minutes.
To test ravioli, remove one from the pot, cut off a small corner, and give it a taste. No need to bite through a whole one!
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If you need more time, simply drop the ravioli back into the pot with its friends until it's ready.
That way you can savor each and every bite of your delicious hard-earned work.