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Old 07-15-2012, 06:24 PM   #1
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Pasta Problem

I have been making ravioli for years. The recipe is from my great grandmother. They are meat ravioli. I recently ventured out into making other kinds of fillings. I use the exact same dough recipe, which is perfect. Can anyone tell me why my ravioli break open (while being boiled) when I fill them with Ricotta based fillings, especially my Crab Ravioli!? Don't know what to do or why this is happening.

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Old 07-15-2012, 06:34 PM   #2
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Quote:
Originally Posted by pastaqueen View Post
I have been making ravioli for years. The recipe is from my great grandmother. They are meat ravioli. I recently ventured out into making other kinds of fillings. I use the exact same dough recipe, which is perfect. Can anyone tell me why my ravioli break open (while being boiled) when I fill them with Ricotta based fillings, especially my Crab Ravioli!? Don't know what to do or why this is happening.
I am wondering if you are getting some expansion of your filling which is bursting them? May have something with the ingredients creating steam? Not sure how you would remedy that. Maybe prick them with a toothpick to let any air pressure out?
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Old 07-15-2012, 07:07 PM   #3
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I agree..maybe you could reduce the amount of filling.
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Old 07-15-2012, 08:07 PM   #4
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Hello pastaqueen, and welcome. In addition to the above, maybe your water is kept at too hard of a boil. You could try reducing the temp just a tad once you drop your ravioli in the boiling water - fillings such as cheeses, butternut squash, etc. are more delicate and might not burst with a softer boil.
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Old 07-15-2012, 09:55 PM   #5
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Make sure your pasta is sealed as close to the filling as possible so that there is no air in the pillow. Air expands when it is heated. Also cook on a rather high simmer instead of a boil. Let the pillows air dry for about ten minutes before adding to the water. And drop them in one at a time. But rather quickly so they are all cooked at the same time. Poor sealing with air left in the pillow and tossing violently in boiling water are the two main reasons for them to fall apart.
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Old 07-15-2012, 10:39 PM   #6
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Are the ravioli frozen when dropped into the water? If not this could be why they burst open. My late m-i-l always made sure the Ravi's were right from the freezer before cooking.Also make sure to press the rav cutter/sealer is pressed down on fairly firmly . This all I can think of.
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Old 07-15-2012, 10:45 PM   #7
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Make sure your filling is not too wet, as well.
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Old 07-15-2012, 11:21 PM   #8
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as mentioned, it's air pockets and steam that'll cause them to burst.

make sure there's no bubbles of air to allow steam to build.
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Old 07-15-2012, 11:31 PM   #9
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Quote:
Originally Posted by buckytom View Post
as mentioned, it's air pockets and steam that'll cause them to burst.

make sure there's no bubbles of air to allow steam to build.
That is, without a doubt the problem. They are building pressure form the inside, and bursting.

A simple poke of a fork may be all it takes to ensure the stability of the ravioli. Also, making sure that the filling in general isn't overly "wet" will help. When you boil the ravioli, you are boiling the filling, any steam that builds up has no where to go, so it makes its' own way, resulting in the burp/burst.
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Old 07-16-2012, 05:50 AM   #10
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Buon Giorno,

I live on Pasta basically, and have never had any issues with bursting at the seams Ravioli ...

1. put flame on simmer verses high boiling ( lower flame while placing the ravioli in the pot )
2. the dough seams - make sure firm packets and pressed down seams
3. less filling
4. freezing for a little while shall be of great assistance
5. air dry the ravioli before filling

All the advice on this thread, is exemplary.

Ciao,
Margi Cintrano.
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