Use 4 quarts of amply salted boiling water for each pound of filled pasta. Put the ravioli in the boiling water one by one. While dropping in the ravioli, stir gently to make sure that the ravioli do not stick to the bottom of the pot. Continue to stir gently until all the ravioli are floating. Once the water begins to boil again, turn the flame down to a simmer and keep it at a simmer. If the water boils too hard the edges might open.
The ravioli should cook for 10 - 12 minutes. Cook the ravioli for the full amount of time. Once it has cooked, gently lift it out of the water using a slotted spoon. Allow the water to drain for a moment. Transfer to a shallow bowl and add sauce. Salt to taste.
