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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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