It’s time to cook our raviolis. When it was time to cook mine, I hit a real stumbling block. I’ve never cooked fresh pasta before. I did a bit of research, read a lot of recipes online, and came to a decision. Since this was a big ol’ experimental process anyway, I was going to experiment a bit in the cooking. I was worried about some of the raviolis. They were a bit overfilled and had some butternut squash peeking out. I wondered how boiling them all would work out.
I chose to cook 6-7 raviolis three different ways to see how I liked each method. From right, we have a baked ravioli, a boiled ravioli, and a breaded and pan-fried ravioli.
Six raviolis went onto a lined baking sheet and were put in my toaster oven at 350 degrees until…
slightly browned. This might be a bit overcooked, but it worked for me.
The next set were dipped in an egg wash and then into bread crumbs and pan-fried until…
well browned on both sides.
The last set was thrown into a pot of boiling water. They all sunk to the bottom and after a minute started to rise to the top. All the directions I’d read stated that fresh pasta should only take a 3-5 minutes to boil. They looked beautiful. But I was worried if that was long enough, and continued to let them boil. Just before I was ready to take them out, their seals started to pop and some of them leaked their butternut squash filling. ACK! Next time, I’m boiling for the amount of time suggested instead of being a worrywart.
So what’s my verdict on the Ravioli: 3 Different Ways?
The boiled raviolis I adored. I could taste all the hard work I’d put into them, and they had a nice flavor. The biggest problem here was simply I cooked them too long and many of them were now just square pasta “noodles” having lost their filling. BOO!
The breaded and pan-fried ravioli was a big thumbs-down for me. All I tasted was the breading. None of the handmade pasta dough or butternut squash puree shined through. I definitely won’t be repeating this cooking technique.
And that my dear friends brings us to the end of our ravioli extravaganza. I have some ravioli left in the freezer. Waiting for me. To them I say, “My darlings, I’m coming soon!”
To you I say, “Never fear. There’s still lots to talk about.” I have a whole cherry pie that we haven’t even begun to talk about. It’s up next on the ol’ talking points. We’ll talk pie this weekend.
Have a great Thursday everyone!