New answers tagged ravioli
Ravioli and all fresh pasta for that matter work really well frozen. you just need to keep an eye on the cooking time as it will obviously be different. when i go to Vialeggio i always fill up of ravioli and tortellini, freeze and use over many months with great results. http://www.gardalake.com/place/valeggio-sul-mincio/
I've done option 3 for a christmas dinner party, even with the egg-yolk trick. In one night I learned both that it can be done, and also that it can be a complete disaster. I made three large pieces of ravioli per person, each with a different filling. I was most worried about the yolks breaking during transport, so I those in a separate tupperware box, ...
Option 3 cooked 3/4 of the way is your best bet. When you drain the ravioli, coat with your oil of choice so they don't stick together. I would choose olive oil. Then when onsite you can Blanche them to finish cooking them, and serve them fresh out of the pot. Alternatively, if you are using a steam tray, cook them fully and coat with oil, put into your ...
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