In a couple of weeks I am catering a private dinner for a work relation. I will be prepping everything in my home kitchen and finishing off in their kitchen, meaning I want to get every dish as close to finished as possible before transporting it.
One of the dishes I intend to serve is ravioli stuffed with cheese, herbs and eggyolks. I am unsure about the ideal stage at which to finish my home prep. Would you:
- Prepare the pasta dough and transport it wrapped in clingfilm to be rolled out on site?
- Roll out the pasta dough and cut it to size, leaving only the adding of the filling to be done on site?
- Prepare them fully and transport them with the filling already inside?
Option 1 means I have way more work to do on site than I think is ideal.
Option 2 seems like asking for trouble in the sense of the pasta drying out and making the ravioli leaky.
Option 3 might make ravioli stick together, burst or any number of other disasters.
What would you do and why? Feel free to include your tips on how to protect the semi finished products during transportation.