When cooking frozen cheese ravioli, the directions say to put the 255 grams of cheese-filled pasta into 3 quarts of boiling water. we want to explore, by calculations, why you are told to use 3 quarts when it's obvious that 1 quart would easily cover them all, and get dinner cooked even faster? suppose the ravioli are in the freezer at - 40 ãâ°c. you may consider the ravioli to have a specific heat of 0.4 cal/gam-ãâ°c, both when frozen and when in water.