Pasta in the circulator

Brendan_Lee_56950

I am doing very large ravioli's in the style of chinese soup dumplings. The filling is a feta "bechamel" that was thickened with xanthan and then I added gelatin so it will set up and allow me to fill the ravioli before cooking will liquify it again.

I am thinking about different cooking possibilities and it dawned on me that I could maybe bag each large ravioli with salted water and cook in the bath. I've never tried anything like this before and wanted to seek out some advice before I go and ruin a bunch of hard work. What I am looking for more info on is the minimum temp needed to cook the pasta as well as the time difference there may be between the stovetop boiling water method and this.

My main reason for wanting to do it this way is because I have a feeling the large ravioli will be very delicate once cooked and I think that being able to cut a small slit in the bag to drain the water and then plating the ravioli from the bag will make for much less error/mess.

matthew.snyder77

I think any potential benefits that might exist by cooking pasta in a circulator would be offset by the likely loss of the hallmarks of a properly cooked pasta noodle. I can understand possibly using a bath to keep cooked pasta warm without further gellatinizing the starches, but 1) I'm not sure that would actually happen over the course of a 4-hour dinner service, and 2) I'm also not sure about the possibility of water absorption through the pasta and into the filling. Few things ruin a stuffed pasta more quickly than a wet ripieno.