Yes, ravioli do float when done—but only if you’re dealing with standard, well-made pasta. Think of it as a nice hint from the universe, like a traffic light that turns green. But you still look both ways before you cross, right?
So here’s my rule: float first, wait a minute, then trust your senses. Look at the texture. Feel the edge. Give that one sacrificial ravioli a taste test.
And if you ever get it wrong? Hey, you can always drown them in marinara or brown butter—sauce covers a multitude of sins. That’s not irony, it’s survival. Now go boil some pasta, and remember: the pot doesn’t judge you. Except when it does.
