I'm planning on following Jamie Olvier's bolognese ravioli recipe, freezing the ravioli and then cooking and serving them the next day.
When talking about cooking them, the recipe says:
Cook the ravioli in the boiling salted water for 3 minutes, or until tender, then use a slotted spoon to transfer them to the sauce. Gently toss together and simmer for another couple of minutes [...]
But earlier in the recipe, where it talks about freezing them:
[...] or make a double batch of pasta and freeze as ravioli – you can cook them from frozen in the sauce.
Does that mean I don't cook the frozen ravioli in boiling water at all? And, as the recipe doesn't say, how long would you recommend cooking them?