Everything from pappardelle to fettucine to penne and angel hair (it had reverted back to the blanched stuff... I'm not the chef and I never asked him why he had done so). Considering the large ravioli take approximately ten minutes anyways, as long as you keep on track of things, eh.
Well, as long as we're not having a stupid pissing contest, since I was neither owner nor chef I never counted how many covers we got, but we do seat over two hundred, so on a busy late weekday we could probably hit at least 400 covers.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender