My restaurant will be starting a seasonal ravioli on its menu in the very near future. I have made lots of fresh pastas , but am a little concerned about freezing fresh gourmet raviolis. I generally make egg pasta with all purpose flour. I am testing a few blends of semolina, durum, and 00 flours.
I have great success with plating fresh raviolis that are not frozen. After I make the ravioli I let them dry in the walk-in cooler. Cook 3 minutes, toss in sauce and plate. However ravioli from the freezer look like shit. The pasta becomes brittle and does not hold up in boiling water. There must be a few techniques that will allow me to freeze homemade ravioli frozen for a week and then cook with pride?
Perhaps I should not even freeze but make fresh ravioli every two days with modest par levels and smart food storage?
I am looking for a pasta dough recipe that is versatile, cost effective and durable (w/ quality) in a professional American-Italian kitchen.