Ravioli

Bring a large pan of salted water to a boil, then lower it to a gentle simmer before adding the ravioli. Stir once carefully and lift them out with a slotted spoon when the pasta is tender; fresh ravioli often take about 3–4 minutes.

Yes—put it straight into gently simmering water while still frozen. Stir carefully, let the water return to a simmer and cook until the pasta is tender and the filling is hot; follow the pack’s timing if available.

For ricotta and spinach ravioli, try melted butter with sage and a little grated cheese; tomato sauce also works well. Meat-filled ravioli goes nicely with a slow-cooked tomato or meat sauce, while ravioli served in broth is a classic way to enjoy it.

Arrange the ravioli in a single layer on a lightly floured tray, leaving space between them, and freeze until firm. Transfer them to a sealed bag or container, then cook from frozen rather than thawing them.

Cool leftovers promptly and refrigerate them in a covered container; eat within 3 days. Reheat only the portion you need until it is steaming hot throughout.

Both are filled pasta, but ravioli are usually little squares or rounds with filling sealed between two pasta sheets. Tortellini are smaller and folded into a ring shape, making them especially handy in broth.

Tortellini is the closest swap in a sauce or soup; use a similar filling if you want the dish to taste much the same. For a less fiddly option, serve the filling with plain pasta and finish with the same sauce.