I was about to cook myself some ravioli and i looked at the directions printed on the pack. 
"Put in a boiling water.  Cook to internal temperature of 180F prior to consumption."

Now usually it says cook for like 8 or 8 minutes.  But not to the "internal temperature of 180 F".  Now how the heck to you check the internal temperature of freaking ravioli floating in boiling water??

Use an infrared thermometer.

Omag's tip:

1) the water - when you see bubbles it's hot, unless it's in a bottle, then its mineral water

2) open box, chunck the ravioli in the water, throw away the box

3) look at ravioli whirling around in the water

4) whipe damp from glasses

5) move further away from furnace

6) look again and take a fork

7) catch one of those raviolis - tricky, but possible

8 ) eat ravioli - if it's crunchy, it's not done yet, if it burns you tongue, it's ready

9) Chunck the ravioli in a strainer

10) put ravioli on plate, cover it with a nice sauce ( tomato-pecorinno), sprinkle some parmesan over it!

11) Enjoy meal