Homemade Ravioli storage?
- Jacquilynne Jan 19, 2008 12:26 PM
I got a pasta roller for Christmas, so I want to make homemade butternut squash ravioli. I want to make it tonight, and then boil it tomorrow, since I won't have time to make it from scratch tomorrow.
I know you can freeze homemade pasta, but it's only overnight, so that might be overkill. What's the best thing to do with it overnight? Freeze? Refrigerate? Cover in plastic or towel? Single layer? In a bag?
I'll probably be corrected --- if I am, listen to them as I've never done this. I would put them on a parchment covered cookie sheet with plastic wrap between each layer. Or I would make it all the way tonight and just shave one minute off the cooking time, take it out of the fridge in time to come to room temp tomorrow and reheat for that last minute. Actually, I would do the second, but as I said, it's only a semi intelligent guess.
I'd freeze them. I'd place them in a single layer on a baking sheet, put them in the freezer until solid, then put them in a zip-lock bag. Some recipes say you can just dry them without refrigeration, but that would make me nervous. Wouldn't the squash dry out? And you could probably refrigerate them, but I'd be concerned about them drying out in the fridge as well. Maybe someone who's actually done it will chime in; I've only made them far enough in advance so that freezing was the obvious choice. But they freeze so beautifully and the results are so good, I'd do that even if it was just for overnight.
I agree with Joan, freeze them. I always make big batches and freeze everything even if some will be eaten right away. I don't think freezing, especially for a short time harms the flavor. In fact, in one of Mario Batali's cookbooks he says they make different types of fresh pasta on different days and they freeze it for use in the menu on other days. You might be alright just putting them in the fridge but depending on how wet the filling is, the ravs might become soggy or some of the liquid may separate and compromise the seal of the ravioli.
I would make them today and dust them with enough flour to keep from sticking. We used to hold fresh ravioli for 36-48 hours in a fridge' w/o problems when I worked at a Italian restaurant. You can layer them in a zip-bag, but a saran covered, and wax paper lined cookie pan is less likely to damage a delicate product.
I've decide to go this route, mainly because there just isn't room in my freezer for carefully freezing anything. I lined a baking sheet with parchment paper, then a layer of ravioli, a layer of parchment and another of ravioli, and topped it with lots of saran.
I'm not sure how well the ravioli turned out in any case, some of them might not have sealed properly, but I guess I'll see in the morning. If it doesn't work, I'll just use the sauce on regular old store bought penne.
To report back, a lot of the ravioli did end up very soggy, making it hard to get them back off the parchment paper when it was time to pop them in the pot. All but one of them eventually came off without breaking up, but it was a tediously slow process. I think a more liberal dusting of flour was probably in order.
They tasted fine once they were cooked, but since the sauce kind of glued them all together in the covered dish I took to the potluck, people didn't fish out individual raviolis, but cut them up like it was lasagna. They didn't seem to mind, though. Given that, I think next time I take this to a potluck, I'll just make lasagna--way less work!