Baked Ravioli with Fresh Pasta - Boil First? Or just bake

Joined Oct 19, 2015
Self Admittance, I'm a novice at pasta, but have been working to learn better how to work with it.

Now a day's I can get the egg pasta good, ravioli's made and boil them without a problem.

I was thinking about this recipe I assemble that's basically big shells filled with ricotta filling, and baked.  Which of course I always used store bought, dried shells.

Got me to thinking that ravioli is pretty much the same thing - just smaller and fully enclosed...  one could fill with the same mixture and go for it.

BUT when it comes to this fresh, thin pasta - should I boil them first for a few minutes?  Should I boil the fully assembled ravioli? Should I boil just the sheets first? Seems like they might be hard to fill after boiling if one only boiled the sheets. Or would you simply layer them in a glass baking dish, and bake like I would the big shells filled with cheese?

I would normally bake the shells for something like 30 minutes covered, then 15 to 20 uncovered adding cheese on top of whatever sort.
Joined Sep 10, 2015
I was going to say boil the sheets first just like how you make lasagna.... but yea it would be hard to assemble the  boiled sheets and the fillings. So I would suggest boil the assembled raviolis and bake them. However if you make the sheets fresh and the ricotta filling is moist, bake them directly may also works.


Staff member
Joined Mar 29, 2002
It depends how much sauce you're using to bake it with and somewhat on how long you're going to bake it. If you need exact sauce amount control, boil it after you assemble it. If you have some flexibility and will cook it in a generous amount of sauce, then you can bake it.

Filling type enters into this too of course. Ricotta can take the longer baking time. BUt something like crab or lobster, you should boil to get the proper doneness and then carefully flash bake it to not over cook it. 

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