Der Meisterkoch
Assistant Cook
So I know this topic has been discussed ad nauseam and many people are probably thinking, "there's a million posts on the web this guy can find already", but, unfortunately, none of the advice has helped. I've made several batches of cheese ravioli and they always burst when cooking. I press the ricotta to drain so it's not watery. I've gone so far as to only roll my pasta to a 5 vs 6 on with my KitchenAid so it's not too thin. I don't boil. In fact, the last batch I didn't even simmer. I heated the water and placed in frozen ravioli for 5 minutes till they floated. The water never reached a simmer, but they all burst in the middle regardless. I go through pain staking efforts to get every bit of air out, more than anything in any video I've watched. The seals stay closed, but they all split in the middle of the pocket. Could it be the pasta itself? Any ideas?