How do you cook ravioli without the all stuffing coming out?

[Imzadi]

I found this new to die for, Giovanni mushroom ravioli, better than the Bertolli, but no matter if I turn the fire way down so the water is barely moving, (and it seems to take days to cook,) or added some oil to the water, or used the biggest pot possible so the ravioli are barely touching each other, or I under cook them, I lose too much of the stuffing as the seams either fall apart or get holes.

It isn't with just this company either. It happens every time I cook ravioli. Is it just the nature of ravioli? It doesn't hapen when I cook tortellini, wontons or pierogies. What's the point if the insides don't stay in? I'm not interested in eating plain noodle while the drain gets all the yummy insides.

 

[Laura]

That happens to me when I cook them too long. How long are you leaving them in?

 

[themarquis]

hmmm yeah I want to say you're cooking them too long. Maybe the time on the back of the package is too long?

you could possibly try something weird like steaming/braising them instead. Just a thought.

 

[java]

Get the water rolling boiling- throw in ravioli and immediately lower the flame. I have never had a problem with them opening using that meathod. Oh and I am an al dente kind of a girl. I undercook then toss it in with the sauce and finish cooking.

 

[suzimar57]

yes, sounds like you're boiling them too long - watch the pot!!

 

[Imzadi]

you could possibly try something weird like steaming/braising them instead. Just a thought.

I was actually thinking about trying something like that next if I couldn't get a good answer from here.

I don't time the cooking. More like: look at them and see if the noodle part is done. But, I've tried undercooking them, too, where they are way too chewy, and still lost several.

 

[beattyfamily]

Also, use a wooden spoon, not a pasta spoon or it will poke holes in them. That was usually how mine got holes in my ravioli.

 

[Imzadi]

Also, use a wooden spoon, not a pasta spoon or it will poke holes in them. That was usually how mine got holes in my ravioli.

Do you scoop them out separately, instead of pouring them into a colander?

 

[clgwli]

I bring a huge pot of water with a little salt (never oil) to boil. I turn the heat down and add the ravioli. Cook for about 5 minutes and then spoon them out one by one.

 

[beattyfamily]

Do you scoop them out separately, instead of pouring them into a colander?

I stir them with a wooden spoon while they're cooking (and I put a drop of olive oil so hopefully they won't stick together). Then I strain them with the colandar and put them back in the pot with some butter and then I put whatever topping on (spaghetti sauce or butter and garlic salt) and I serve them in a bowl with a metal ladle.

 

[LuvOrlando]

-

 

[a1tinkfans]

How do I cook them?

I don't. When I crave them I order them!
Drives me Nuts, I gave up long ago!

 

[Imzadi]

Are you cooking them frozen or defrosted? The only time my ravioli ever came out messy was when I defrosted them first...

Ah ha! That must be it. I toss them in the fridge as I know I'm going to eat them soon. So they are defrosted by the time I cook them. The egg wash & noodles must get all gooey by the time I cook them.

Yay! Mystery solved.

 

[Michelle67]

Don't let them boil, either. Boil the water, but don't let it boil again once they are in there. Back the heat down to keep it from coming back up to a boil. They are done when they float.

 

[Imzadi]

Don't let them boil, either. Boil the water, but don't let it boil again once they are in there. Back the heat down to keep it from coming back up to a boil. They are done when they float.

Mine start out floating when they hit the water. I wonder if that's also because they are defrosted.

 

[beattyfamily]

Glad to see the mystery is solved!

Always keep them frozen. If I let my thaw even just a little bit (on the way home from the grocery store) and then put them back in the fridge, it still causes problems. They stick together and then open up.