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Old 12-27-2006, 12:50 PM   #11
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When my mother in law was alive and cooked her home made ravioli, she would bring salted water to a boil, add the ravioli, reduce the heat and let them simmer til the pasta was al dente..She use to say that leaving them in boiling water would cause many to break open..She was right...She never but never cooked unfrozen ravioli, the dough got to soft,would stick to each other and rip holes in them when we would try to seperate them...So, simmering water, walt and patience
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Old 12-28-2006, 01:44 PM   #12
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Try all of the above. If you make ravoli more than once a year your might want to invest in a Ravoli Tin. You make your own dough (simple I have a recipe if you want it) ...roll dough place top of the Ravoli unit... has indentations size of ravoli) fill the indentations
roll the dough place on top of filling
Take a rolling pin and roll over the complete ravoli unit and it will seal,cut and you have your ravoli. Like making cut out cookies...you will have dough
cut from around the sealed edges. Dough ready to roll and start again. Solves many problems and makes Ravoli Making easy.
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Old 12-28-2006, 02:01 PM   #13
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Folks are right about trying not to overstuff, the sealing technique around the edge, and the ravioli cutter.
Also may I add that try not to cook too many ravioli at the same time, that will bring down the water temp too much, which may loosen the ravioli. Cook about one portion at a time.
Also don't overcook!! With fresh pasta, when the pasta floats on the surface of boiling water, they are ready. Scoop them out as they come up with slotted spoon, if you keep on cooking the pasta will soften and that also may cause the breakage.
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