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.
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.
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.
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.
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’.