Steaming ravioli is a gentle, hands-off cooking method that yields tender, evenly cooked pasta without the risk of boiling water causing them to split or stick together. Unlike boiling, steaming preserves the delicate texture of fresh pasta and keeps the filling moist and flavorful. It’s also a great way to cook a large batch at once, freeing up your stovetop for sauce.
Ingredients
- 1 lb (450 g) fresh or frozen ravioli (do not thaw if frozen)
- 2 cups (475 ml) water, for the steamer
- 1 tbsp (15 ml) olive oil or melted butter, for tossing (optional)
- Flaky salt, to finish (optional)
Instructions
- Fill a large pot with 2 cups (475 ml) of water and bring it to a rolling boil over high heat. If you have a steamer basket or a bamboo steamer, place it in the pot, making sure the bottom of the basket sits above the water line.
- Once the water is boiling, carefully arrange the ravioli in a single layer in the steamer basket. Leave a little space between each piece so the steam can circulate. If using a bamboo steamer, line it with parchment paper or a cabbage leaf to prevent sticking, and place it over the pot.
- Cover the pot with a tight-fitting lid and reduce the heat to medium-high to maintain a steady steam. Steam fresh ravioli for 6–8 minutes, or until the pasta is tender and the filling is hot. For frozen ravioli, steam for 10–12 minutes.
- Check for doneness by cutting one ravioli in half—the pasta should be al dente (tender but still slightly firm) and the filling should be piping hot. If the filling is cold or the pasta is still chalky, continue steaming in 1-minute increments.
- Carefully remove the steamer basket from the pot, using tongs or oven mitts. Transfer the ravioli to a serving bowl or plate.
- If desired, toss the steamed ravioli with olive oil or melted butter to prevent sticking, then season with flaky salt. Serve immediately with your favorite sauce.
Tips
- Don’t overcrowd the steamer: Overlapping ravioli will stick together and cook unevenly. If you have a lot, steam in batches or use a multi-tiered bamboo steamer.
- Use a nonstick or well-oiled steamer: Fresh pasta can stick to metal baskets. Lightly brush the basket with oil or line it with parchment paper that has holes punched in it.
- Check the water level: If the water runs dry, the pot will scorch. Add more boiling water if needed, but be careful not to let it touch the ravioli.
- Don’t thaw frozen ravioli: Steaming frozen ravioli directly from the freezer works perfectly and prevents them from becoming mushy.
Serving Suggestions
Steamed ravioli are incredibly versatile. Serve them with a simple tomato sauce, a brown butter and sage sauce, or a light olive oil and lemon dressing. They also work well in soups or tossed with pesto and cherry tomatoes. For a heartier meal, top with grated Parmesan and a sprinkle of red pepper flakes.
Variations
- Steamed ravioli with vegetables: Add a layer of spinach, zucchini ribbons, or bell pepper strips to the steamer basket along with the ravioli for a one-pot meal.
- Gluten-free ravioli: Gluten-free fresh ravioli can be steamed, but check the package instructions—some may require a slightly shorter or longer time.
- Fried steamed ravioli: After steaming, let the ravioli cool and dry, then pan-fry in a little oil until crispy for a fun appetizer.
- Steamed ravioli in broth: Instead of serving with sauce, place steamed ravioli in a hot vegetable or chicken broth with fresh herbs for a comforting soup.
Storage and Reheating
Leftover steamed ravioli can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, steam them again for 2–3 minutes, or microwave in 30-second intervals with a damp paper towel. For a crispy texture, pan-fry the leftover ravioli in a little oil until golden. Steamed ravioli do not freeze well after cooking, as they become mushy when thawed.
Frequently Asked Questions
Can I steam ravioli without a steamer basket? Yes. If you don’t have a steamer basket, you can use a colander or a metal sieve that fits inside your pot, as long as it’s heatproof and doesn’t touch the water. Alternatively, you can place a heatproof plate upside down in the bottom of the pot to elevate the ravioli above the water.
How do I know when steamed ravioli are done? The best way is to cut one open—the pasta should be tender with no raw, chalky center, and the filling should be hot. The total time will vary depending on the size and thickness of your ravioli, so always test one before serving.
Do I need to oil the ravioli before steaming? No, but you can toss them with a little oil after cooking to prevent sticking. If you’re steaming in a bamboo basket, lining it with parchment or a cabbage leaf is more effective than oiling the ravioli themselves.
Can I steam ravioli in a microwave? Yes, you can use a microwave steamer or a microwave-safe plate with a damp paper towel. Place the ravioli in a single layer, cover with a damp paper towel, and microwave on high for 2–3 minutes for fresh ravioli, or 4–5 minutes for frozen. Let them rest for 1 minute before serving.
Why are my steamed ravioli sticking together? This usually happens when they are overcrowded or when the steamer basket isn’t well-oiled. Make sure to leave space between each ravioli and consider brushing the basket with oil or using a parchment liner.
Is steaming healthier than boiling ravioli? Steaming uses less water and no added fat, which can help preserve water-soluble nutrients. It also avoids the risk of overcooking, as the gentle steam is more forgiving than boiling.
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