COOKING METHODS

For the purposes of this class, dumplings cannot be cooked in any way other than boiling.  Seeing as ravioli is a dumpling, it is boiled in broth or water.  For fresh pasta, the chef waits until the pasta floats to the surface of the liquid in which it is being cooked.  For dried pasta, the chef waits until the pasta is a nice al dente consistency, when it is soft enough to be bitten easily but before it becomes mushy.