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Fresh Ravioli

post #1 of 10
Thread Starter 
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?
post #2 of 10
Thread Starter 

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.
post #3 of 10

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!


Professor Pastry Artswww.collin.edu
Reply
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
Reply
post #4 of 10
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.
post #5 of 10
Thread Starter 
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?
post #6 of 10
Thread Starter 
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?
post #7 of 10
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.
post #8 of 10
all this talk of truffle and ravioli has got me droolin!
post #9 of 10
Thread Starter 
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?
post #10 of 10
I believe the "correct" way is just evo and seasoning.....but girlfriend likes a little balsamic.
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