Reheat the ravioli: How to make them delicious again
Homemade ravioli tastes best fresh, but sometimes there are leftovers.
Instead of throwing them away, you can keep them in the fridge for a few days. But what’s the best way to reheat filled pasta?

This is how I heat up ravioli: In the microwave at 600 watts for 2 minutes, then stir and heat at 360 watts for a further 5 minutes. Alternatively, you can fry them in a pan or reheat them in the oven as a casserole.
What is the best way to reheat ravioli?
There are several ways to reheat ravioli:
- In the microwave
- In the pan
- In the pot
- In the oven
Different methods are suitable depending on whether the dumplings are prepared with or without sauce, fried or as a casserole.
This table shows you how to reheat different types of ravioli:
Condition of the ravioli | Best method | Method 2 | Method 3 |
---|---|---|---|
Ravioli without sauce | Fry in the pan for 7 minutes | In the microwave: 1 to 2 minutes at 600 watts, then 5 minutes at 360 watts | Reheat in the oven at 160 °C fan for 8 minutes |
Ravioli with sauce | In the microwave: 1 to 2 minutes at 600 watts, then 5 minutes at 360 watts | Simmer in the pot for 5 minutes | Reheat in the oven at 160 °C fan for 8 minutes |
Fried ravioli | In the microwave: 1 to 2 minutes at 600 watts, then 5 minutes at 360 watts | Reheat in the oven at 160 °C fan for 8 minutes | – |
Ravioli casserole | Reheat in the oven at 160 °C fan for 8 minutes | In the microwave: 1 to 2 minutes at 600 watts, then 5 minutes at 360 watts | Fry in the pan for 7 minutes |
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In the microwave
The quickest and easiest way to reheat ravioli is in the microwave.
Reheating filled pasta in the microwave – here’s how:
- Pour the dumplings with or without sauce into a deep plate
- Place in the microwave with a suitable cover and set to 600 watts for 2 minutes
- Remove from the microwave, stir thoroughly and heat for a further 5 minutes at 360 watts
- Leave to cool for one minute and serve
In the pan
You can also heat up ravioli without a microwave and fry them instead. This makes them particularly crispy and they can be served with a sauce or simply some melted sage butter and Parmesan.
Reheating ravioli in the pan – here’s how:
- Melt the butter in a pan, adding sage, mint or other flavors if desired.
- Fry the ravioli for 7 minutes.
- Serve sprinkled with Parmesan cheese or prepare a separate sauce.
In the pot
You should not prepare ravioli and ravioli that have already been cooked in a pot. If you cook them a second time in water, they become extremely soft and not particularly appetizing.
If the filled pasta is already mixed with sauce, you can still use this option.
Reheating ravioli in a pan – here’s how:
- Pour the sauce into the pot with the ravioli
- Bring the sauce to the boil and simmer for 7 minutes
- Refine with a dash of water and spices as desired
- Serve the ravioli
In the oven
If you have a large amount of ravioli left over, you can also reuse it as a casserole in the oven.
Reheating ravioli in the oven – here’s how:
- Fill the ravioli into an oven dish and sprinkle with cheese
- Reheat at 160 °C fan oven for 8 minutes
- Sprinkle with cheese again and serve
These ravioli are best not reheated
Reheating pasta is not usually a problem, but ravioli are no ordinary pasta.
There are many different fillings for the dumplings, which potentially contain ingredients that should not be reheated a second time.
Here is a list of ingredients that can be problematic when reheating:
- Mushrooms
- Spinach, celery & beet
- Potatoes
- Eggs
Special care should be taken with these foods. The delicate protein in mushrooms can spoil quickly and cause stomach problems.
Spinach, celery and beet contain nitrate, which increases when reheated. Although the BZfE (Federal Center for Nutrition) classifies this as harmless, pregnant women or children should avoid consuming it.
Potatoes only pose a risk if they are not stored correctly. If stored unrefrigerated after cooking, bacteria can develop that can cause food poisoning (botulism).
Reheating eggs is risky because of the altered protein structures, which can cause stomach problems.
