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#1
05-13-2008, 12:13 PM
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 Fresh Ravioli When making Fresh Ravioli (it has Wild Mushroom Mix, Goat Cheese, and Ricotta) do I Freeze it after stuffing it? The recipe says let it dry for one hour before freezing, but I figured that would dry the dough out. Which should I do? Also the sauce is a White Truffle Sauce. Can I make that ahead or make it at the clients house tomorrow?  |
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#2
05-13-2008, 12:36 PM
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| In regards to to the fresh ravioli They are pasta sheets, fresh, but I did not make them. Moderator Edit: Foodie, I've moved this here to the original thread. Please reply to this thread if you have any more questions about this particular topic. Last edited by kuan; 05-13-2008 at 05:23 PM. |
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#3
05-13-2008, 02:32 PM
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| Fresh With the help of one hour drying time and over night in the freezer, your ravioli should hold up just fine.
__________________ bake first, ask questions later. Oooh food, my favorite!  http://www.myspace.com/chefmbrown Professor Culinary and Pastry Arts www.CCCCD.edu |
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#4
05-13-2008, 05:05 PM
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| You shouldn't have to freeze them, and yes you can make the white truffle sauce the day before, just add truffle and herb oil at the end after reheating to freshen it up.
__________________ http://www.cheftalk.com/forums/group...n-chapter.html Save a Life. Sign up to be a Marrow Donor Today |
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#5
05-13-2008, 06:29 PM
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| So fill them, close them, leave them out for one hour, and then freeze them. Should I use water or an egg wash to seal them? |
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#6
05-13-2008, 06:39 PM
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| on leaving the truffle oil out...the recipe says to cream the butter and oil together...you're saying leaving it out until I reheat it at my clients house tomorrow evening? |
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#7
05-13-2008, 06:50 PM
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| Well you can drizzle a little more truffle oil at the end. Actually if you are not using a thickener maybe you should just make it the same day.
__________________ http://www.cheftalk.com/forums/group...n-chapter.html Save a Life. Sign up to be a Marrow Donor Today |
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#8
05-13-2008, 06:53 PM
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| all this talk of truffle and ravioli has got me droolin! |
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#9
05-13-2008, 07:04 PM
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| gotcha! Thanks I was thinking of having Caprese Salad for App...what do you think about that? Most recipes call for JUST EVOO, some call for red wine vin, others call for Balsamic. I usually do evoo and balsamic, what would you do? Which is the correct way? |
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#10
05-14-2008, 06:23 AM
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