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Pasta

The cooking time for this recipe is quick, so stay close. If you overcook then you run the risk of cooking a meal on the way to tender ravioli. When this happens it will completely fall apart. Choose the high pressure setting over the low pressure for the best ravioli texture. The high heat makes it cook all of the way through really quickly. This part bears repeating- Frozen ravioli works better than fresh for this instant pot recipe To make it into an instant pot ravioli soup, add in chicken broth or beef broth instead of water. A note on quick release In my experience, a quick release pressure is essential for a successful recipe. When the natural release pressure is chosen, the pasta cooks a little too long and tends to fall apart. As always, watch out for your instant pot releasing steam and burning you. Storing leftover ravioli There is that rare occasion where there is some leftover ravioli from your instant pot. When that happens, make sure to store it in an airtight container in the fridge for up to 5 days. When reheating, sprinkle some water on top of the dough to help soften the ravioli and heat the inside of the food. According to the USDA, it is completely safe to refreeze already frozen food. For this meal, if you want to freeze your instant pot ravioli for later use, just make sure it is in an airtight container and eaten within 2 months.

Instant Pot Ravioli

Instant Pot Penne with Sausage and Broccoli Rabe

Instant Pot Penne with Sausage and Broccoli Rabe

Instant Pot Pasta and Meatballs

Instant Pot Pasta and Meatballs

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