Salt the water generously. Add pasta in batches of no more than 2-3 servings (number of raviolis in a serving varies based on size).
Boil until the raviolis float (1-2 minutes for fresh pasta, ~4 minutes for frozen). Scoop out cooked raviolis with a slotted spoon and transfer to a colander to cool.
Repeat with additional ravioli batches, if desired.
When done cooking, reserve 2-3 tbsp pasta cooking water to use in the sauce.