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Need Help with Ravioli! Sticking before Cooking

m
migitana Jul 8, 2008 01:13 PM

I like to make my ravioli at least several hours before I cook it, so it is out of the way and ready to go quickly at meal preparation time. (Especially if I am going to have company for dinner, I don't want to be rolling out pasta and stuffing them while the company is here) So here's my problem: when I make the ravioli, and then lay them out in advance, by the time I get ready to cook them for dinner, many of them stick to whatever I have layed them on, and the thin noodles break before I even toss them in the simmering/boiling water. I have tried placing them on a baking sheet (not touching) that is lined with wax paper, and then also I've tried laying them on parchment paper -- I then have sprinkled the parchment/wax paper with flour... and also tried sprinkling them with semolina... I have tried leaving them to dry a bit (30 minutes) and then covered them with a towel or plastic wrap and then chilled them in the refrigerator until I am ready to cook them; and I have even tried making the noodle a little thicker (i.e. not rolled so thin). But as above, some of them alway stick and then break when I gently try and pry them off the coated paper. [Note I know they can be frozen and then dropped in the water still frozen... but if I've made fresh pasta that day, I'd like to boil them "fresh" if possible and not frozen.] So can you help me on this -- what can be done, or do I have to just wait to make them until just before I'm ready to serve them?

  1. g
    Grainiac Jul 8, 2008 01:16 PM

    I think you might need more flour - on the surface and on the pasta.

    1. Dmnkly Jul 8, 2008 01:18 PM

      Dust them very lightly with flour and lay them on a dry kitchen towel, making sure they don't touch. Then be sure to flip them every 20-30 minutes, especially if you have a moister filling, so they don't get soggy.

      3 Replies
      1. re: Dmnkly
        m
        migitana Jul 8, 2008 01:25 PM

        But if I make them 3-6 hours in advance, I don't think I should leave them out at room temperature (if stuffed with ricotta or beef) before cooking them... so the problem seems to be with refrigerating them and the moisture in the refrigerator. Any suggestions.

        1. re: migitana
          Dmnkly Jul 8, 2008 02:04 PM

          Hmmm... don't believe I've refrigerated them for more than an hour or so, but I don't see why it shouldn't work. I've never ever had an issue with kitchen towels. I know you generally think smooth surfaces to avoid sticking, but in my experience it's just the opposite with pasta. You put them on something smooth like paper or a pan and they adhere like cling wrap. You put them on a kitchen towel and there aren't any problems. Have you tried a kitchen towel?

          I'm also strongly anti-oil. Screws up their texture and they just don't mate well with the sauce.

          1. re: migitana
            DanaB Jul 8, 2008 02:28 PM

            I wouldn't refrigerate them. Either freeze them or leave them at room temp.

        2. todao Jul 8, 2008 01:33 PM

          I would place them on a lightly oiled surface (a thin skim of olive oil) rather than trying to rest them on a floured surface. Another thought, if you don't agree with my oil idea, is placing them on parchment paper in batches ready for the water. When I was ready to cook them, I might try carrying them on the parchment paper as level as possible to that large pot and gently slip them into the water, while I hung on to the parchment paper as the ravioli entered the water. I would expect them to float loose of the parchment and allow me to withdraw the paper without too much trouble once the ravioli have begun to cook.

          1. d
            Doreen Jul 8, 2008 01:38 PM

            I would put a layer of parchment paper or silpat on a sheet pan. Then dust with corn meal and lay your ravioli on that.

            1 Reply
            1. re: Doreen
              m
              migitana Jul 8, 2008 02:09 PM

              As above... (cornmeal is similar in texture to semolina) tried it already on parchment on a sheet pan... didn't work... plus as above, I don't want to leave filled ravioli at room temperature for several hours so problem comes when they are refrigerated. Haven't tried on a silpat (which I have)... so will try though. Thanks for the suggestion, but I still need more, especially in reference to how to keep them "dry" in refrigerator

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