How Long Does It Actually Take To Cook Stuffed Pasta?

Perfect pasta is the foundation of many great meals. It's simple to prepare, there are endless combinations of sauces and toppings, and it's delicious every time. However, with some types of pasta, the process is not as simple as boiling water. Some kinds of pasta require more care or more time boiling than others, and it's important to know how to handle the type of noodle you're working with.

All pasta has specific cooking times. This is especially true with stuffed pasta, like ravioli, which only needs to cook for a couple of minutes. Not only is stuffed pasta more delicate than pasta out of a box, but it's also a fresher noodle rather than dried. When cooking dried pasta, chefs usually aim for an al dente texture, which means the noodle is cooked through but has a firm bite. Fresh pasta is meant to bypass that al dente stage for a softer texture. It's important to avoid pitfalls like over-cooking the noodles or allowing them to fall apart.

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Perfect The Process For Cooking Stuffed Pasta

Pasta and cheese make an epic combination. While it's hard to go wrong with those ingredients from a flavor standpoint, there is room for error during the cooking process. Cooking stuffed pasta like ravioli and tortellini only takes two or three minutes once the pot has reached a rolling boil. If you cook them too long, you'll end up with mush.

When cooking stuffed pasta, you'll need 4-6 quarts of water per pound. Without enough water, you risk the pasta not cooking evenly, sticking to itself, and developing a gluey texture. As with all pasta, it's important to salt the water.

As the stuffed pasta cooks, it will float to the top of the water. Once it reaches that point, allow the pasta to simmer for 30 seconds before removing them from the heat. You might be tempted to dump your cooked stuffed pasta into a strainer to drain the water, but it's best to avoid this tactic. Use a slotted spoon to transfer the pasta from the pot to your sauce. The noodles are too fragile to withstand being poured out all at once.

Read the original article on Mashed.