Ravioli technique

When people boil ravioli, two risks seem to arise. First, water turbulence can tear open the ravioli, especially if delicate and fresh,
leaving a pot of de-facto pasta roadkill. Also, draining can be hard to complete thoroughly, leaving unintentional water to leak
around the plate, especially if the ravioli is not presented with copious sauce.

How about just steaming the ravioli on a bamboo rack, lined with parchment paper for no-break, no-stick removal?
Moreover, steaming uses much less energy- and water than boiling, for all you frugal people.

After all, ravioli is Italian dim sum, no? [snort.gif] pileon

Yeah… but I need the starchy waterrrrr. to adjust my sauce!! arrrhh.

PS… I don’t own one of those things… but that is soon to change. Thanks

I have one, but Paul might not be too far from the truth. Boiling in salted water is an important part of cooking pasta.
Pierogi ? Maybe, but certainly not pasta.

Good try though. :slight_smile:

I agree with my paesan.
i think that if you make the ravioli correctly, they shouldn’t fall apart in the water.

Steaming is the perfect way to cook gnocchi. They come out like textured clouds.

The Communists made my family eat nothing but clear soup with that utensil. [snort.gif] Half starved, half left.

I agree, if they are made correctly they should not break apart. We have used a ladle that is more like a screen to fish them out. That works very well.

But why take the risk? If somebody needs starchy water to dilute some sauce, one can make it separately.

Hmm… well a lot of the issue is that stuffed pasta is often cooked at too high of a boil. But the steaming thing intrigues me…

Moisture and heat, without the risk of overcooking or tearing, when you steam. Moreover, if the ravioli must be delayed before saucing or serving,
steaming offers a very wide time window, without the wrapping turning to paste or the ravioli sticking together.

It just doesn’t seem… right. Maybe I’m just close-minded though.

We have all the tools. I will try this at work Tuesday and report back to my thread. Because I know a newb’s opinion means so much to yous guys.

Well, kyle, if you were an exec chef or something… cough:slight_smile:

Promotion happened not even 12 hours ago… this poor restaurant! hitsfan

Congrats! You know what the knobs on the front of the cooktop are for, yes?

Thanks!

I’m not entirely sure of their purpose, but I know that they make a damn good towel rack.

Umm, it’s NOT dimsum. Steam your dumplings. I’ll boil my ravioli.

Next, they’ll be steaming bagels in NYC. Maybe I’ll steam up some tagliatelle tomorrow.

traditionally dumplings have been boiled.

For God’s sake Victor…No!

I remember years ago while at my Nonna’s deathbed in Palermo I had noticed she seemed at peace with herself until my cousin Victorio mentioned steaming his ravioli’s. She became somewhat irritated and called me over. As I came close she had the look at both shock and horror in her face. I reached in and placed my ear alongside her mouth and she whispered these words ‘your cousin is a stunatto, please a no eva steam a you ravioli’s’.
My Nonna then made a miraculous recovery and cooked for everyone, except Victorio. (pics are on her blog)
He ‘hadda to eat a witt-tha cows’.

[cheers.gif]