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How long can the pasta ball sit for, how bout ravioli?

#1
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9/29/07 at 9:38am
  • Joined: March 2005
  • Location: Illinois
  • Post Count: 887
How long can the pasta ball site for when making fresh pasta? After the hour at room temp and I keep in the fridge for longer?

how bout ravioli? can I make then and then keep in the fridge until im ready to use the later in the day?

TIA!
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#2
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9/29/07 at 4:14pm
  • Joined: January 2005
  • Post Count: 387
I think the pasta texture starts to change a little if you store it for long before rolling it out, but it still acceptable.

I always do my rav's early in the day, or afternoon before. Lay in a single layer on two or three layers of flour dusted parchment paper; you can do another layer on top of the first but put the 2-3 layers of parchment in between. Cover with plastic wrap and refrigetate. The multiple layers of paper are to pull moisture away from the rav's.
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#3
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9/30/07 at 9:21pm
  • Joined: October 2001
  • Location: Fond du Lac, WI
  • Post Count: 3,370
Raviolis also freeze pretty well, IMHO, depending on the filling. We would make large batches, in restaurants I worked in, and then froze them in a single layer, not touching. When frozen solid we packaged them up into servings and would pull them out of the freezer for service.

From Man's sweat and God's love, beer came into the World-Saint Arnoldus
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#4
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10/12/07 at 4:16pm
  • Joined: October 2007
  • Location: Toronto Canada
  • Post Count: 17

ravioli

I would blanch the ravs, cool them and oil them on baking tray,wrap and then refrigderate,then later pop in hot water and they are done in no time
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#5
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11/17/07 at 5:25pm
  • Joined: November 2007
  • Location: london
  • Post Count: 33
Dont use flour, if u use polente it will be better when cooking it, as the polenta will separate in the cooking process
If blanching them and keeping with olive oil, use it within hours or will self destroy

Shiny, Shiny... GO HOME!!!
(C. E. Oddie)

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