I have not. Tell me more.
I think @ChuckV was making a joke, but there is such a thing as âno boilâ lasagna.
The noodles are wider and thinner, but you construct the layers with the pasta completely un-cooked. The steam and the moisture from the sauce cooks the pasta quite reliably, in my experience.
I was dubious the first time I cooked it that way, but I havenât boiled a single lasagna noodle since.
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Heh, yeah it was a joke. But when you posted I was busy constructing a theory of how it could work that came out fairly close to what you wrote, except (to make it more fanciful) it was a combination of lactose and the tomato sauceâs acidity that softened the noodles.
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Deep fried ravioli is really worth trying. As in eating, not experimenting. Itâs frickinâ amazing. Crispy shells of pasta filled with molten cheese with a pesto dip.
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Yeah, itâs amazing that they are the disproportionate favorite food of only two states!
Is chili a soup? Where the hell is the chili dog state?
But the ravioli has been boiled first. Unless youâre making the pasta from scratch, itâs been dehydrated; skipping the boil skips rehydration. You could fry a cracker, I guess, but even dumping a gallon of sauce on that train wreck wonât make it edible. Unless then you cold brew.
Hrm.
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Has it? The stuff from the stupor-market in the chiller cabinet looks pretty similar to my half-assed attempts at home-made. Only neater. And much less tasty.
Edit: Come to think of it, Iâve never seen dried ravioli in packets. Chilled, frozen and tinned, yeah.
But google shows it is actually a thing. TIL and all that. 
At first I thought this was a number of obvious observationsâŚ
Then I actually read the article.
Iâm the corner of Indiana, where the culture of Ohio begins to dominate. The chart says people in those states really love them some pizza, Mexican food and soupâŚ
At that point my reaction was⌠Wait, you mean there are other kinds of food?
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Please, a solid core of the population in Hawaii are of Japanese and Okinawan descent. Teriyaki is important stuff, and only a tourist joint would dare to put pineapple juice in teriyaki sauce.
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Yeah! Save that stuff for the pizza!
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What is it with âHawaiianâ pizza? Iâm talking about Canadian bacon and pineapple chunks.
Itâs not my favorite by any means, since I prefer pizza to be a savory dish, but I will eat the stuff.
But Iâve known at least three people over the years, individuals who seemed otherwise sane and rational, who would eat no other pizza!
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I used to work with an Italian. The existence of âHawaiianâ pizza offended him 
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Quite right. Ham and pineapple pizza is a crime without anchovies.
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Donât get me started on bagels that might as well be dessert. Cinnamon raisinâŚreally? Câmon.
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Cinnamon raisin bagel, garlic-herb cream cheese, sauerkraut and thin-sliced pastrami FTW.
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I never held that Germany didnât produce some good wines - just that theyâre responsible for the worst. I used to drink a lot of Riesling but I donât think itâs great every year - and for export they seem to manage to make a sickly sweet mess of every grape.
I hate you on so many levels right now!
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Iâve actually had something very close to that. But it was on a fennelseed bagel. It was amazing.
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Itâs all pasties up there, go to the Twin Cities for lutefisk if youâre in the mood for gelatinous fish.
You canât swing a stick anywhere in Metro Detroit without hitting a decent middle-eastern joint. 
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