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Red Pepper & Butternut Ravioli: Step 5

It’s time to cook our raviolis.  When it was time to cook mine, I hit a real stumbling block.  I’ve never cooked fresh pasta before.  I did a bit of research, read a lot of recipes online, and came to a decision.  Since this was a big ol’ experimental process anyway, I was going to experiment a bit in the cooking.  I was worried about some of the raviolis.  They were a bit overfilled and had some butternut squash peeking out.  I wondered how boiling them all would work out.

I chose to cook 6-7 raviolis three different ways to see how I liked each method.  From right, we have a baked ravioli, a boiled ravioli, and a breaded and pan-fried ravioli.

Six raviolis went onto a lined baking sheet and were put in my toaster oven at 350 degrees until…

slightly browned.  This might be a bit overcooked, but it worked for me.

The next set were dipped in an egg wash and then into bread crumbs and pan-fried until…

well browned on both sides.

The last set was thrown into a pot of boiling water. They all sunk to the bottom and after a minute started to rise to the top.  All the directions I’d read stated that fresh pasta should only take a 3-5 minutes to boil.  They looked beautiful.  But I was worried if that was long enough, and continued to let them boil.  Just before I was ready to take them out, their seals started to pop and some of them leaked their butternut squash filling.  ACK!  Next time, I’m boiling for the amount of time suggested instead of being a worrywart.

So what’s my verdict on the Ravioli: 3 Different Ways?

The boiled raviolis I adored.  I could taste all the hard work I’d put into them, and they had a nice flavor.   The biggest problem here was simply I cooked them too long and many of them were now just square pasta “noodles” having lost their filling.  BOO!

I also quite liked the baked ravioli.  Not only did they taste great this way, they also reheated well in this week’s bentos.

The breaded and pan-fried ravioli was a big thumbs-down for me.  All I tasted was the breading.  None of the handmade pasta dough or butternut squash puree shined through.  I definitely won’t be repeating this cooking technique.

And that my dear friends brings us to the end of our ravioli extravaganza.  I have some ravioli left in the freezer.  Waiting for me.  To them I say, “My darlings, I’m coming soon!”

To you I say, “Never fear.  There’s still lots to talk about.”  I have a whole cherry pie that we haven’t even begun to talk about.  It’s up next on the ol’ talking points.  We’ll talk pie this weekend. :)

Have a great Thursday everyone!

Related Posts:
Step 1: Roasting and Pureeing the Vegetables
Step 2: Making the Pasta Dough
Step 3: Rolling & Cutting Out the Dough
Step 4: Filling the Raviolis


  1. Aimee S. says:

    These look great Jenn. When am I getting mine shipped with dry ice? LOL

  2. Yvo says:

    Ok I admit I skimmed through most of the process seeing as I just won’t be making these. But they look great and I demand this post be put on PhotoGrazing :) thanks ;)

    Also, if you were ever thinking of trying fried ravioli again, for whatever reason, might I suggest no eggwash/breading? When I think fried ravioli it’s either deep fried or pan fried until crispy/crunchy. But that’s just in my lil twisty world up here in my head ;)

    • Jenn says:

      The recipes I’d found for the pan-fried ravioli called for breading. I think you have a good idea there. I’ve done that with wontons before. I think that would be tasty.

      I’ve also seen using ravioli to make a modified lasagna. I’m wondering if I shouldn’t do that with the ones left in my refrigerator!

  3. Sile says:

    The deep fried ones I’ve had have had a really strong cheese filling. THOSE were good.

    This looks like a lot of work, but well worth it. Weekend project, definitely. Especially if you can make lots of extra and freeze (Like i usually do for gyoza anyway!)

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