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

post #1 of 5
9/29/07 at 9:38am
Thread Starter 
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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post #2 of 5
9/29/07 at 4:14pm
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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post #3 of 5
9/30/07 at 9:21pm
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.
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post #4 of 5
10/12/07 at 4:16pm

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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post #5 of 5
11/17/07 at 5:25pm
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
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