A guest post from my friend Domenica Marchetti, food writer, cookbook author, and cooking class teacher: today she is sharing the recipe for her mum's ricotta ravioli from Abruzzo.
So I have to try now! at the moment when I'm in a hurry I use my stand mixer to knead, and finish on the wooden board. Next time I'll try with the food processor!
What is the best method of storing the ravioli if you are making it ahead of time - say a couple days - to be part of a big American Thanksgiving dinner?
Hi Carol, this is a great question. The best way to store them is in the freezer. Put the ravioli as you make them onto a semolina-dusted rimmed baking sheet, making sure they are not touching one another. Once you've filled the tray, put it in the freezer and freeze until the ravioli are hard, about a couple of hours. Then you can transfer them to a lidded container or freezer bag and return them to the freezer. Don't defrost them before cooking or they will stick together. Just transfer them straight from the freezer to your pot of boiling water and cook as directed.
I do exactly the same whenever I have friends over for dinner. It saves so much time, and I can serve fresh pasta without the hassle of making it on the day and cleaning the kitchen afterwards!
Thank you! And one other question...if you grew up in NJ you know how crazy last minute Thanksgiving meal prep is. I was thinking of baking the ravioli in a thin layer of light sauce (serving 8+). Should I precook in boiling water first?
Yes, I would pre-cook just briefly and then put them in a baking dish on top of a thin layer of sauce, then spoon more sauce on top (+ grated parmigiano).
The collaboration of my dreams!!! I'm also a big fan of the food processor dough method. :)
Thank you, Meryl! And yes to the food processor; so easy and it has saved my fatigued wrists countless times.
So I have to try now! at the moment when I'm in a hurry I use my stand mixer to knead, and finish on the wooden board. Next time I'll try with the food processor!
The mixer is another good shortcut. I, too, like to finish the kneading on a wood surface. Best of both methods 😄
What is the best method of storing the ravioli if you are making it ahead of time - say a couple days - to be part of a big American Thanksgiving dinner?
Hi Carol, this is a great question. The best way to store them is in the freezer. Put the ravioli as you make them onto a semolina-dusted rimmed baking sheet, making sure they are not touching one another. Once you've filled the tray, put it in the freezer and freeze until the ravioli are hard, about a couple of hours. Then you can transfer them to a lidded container or freezer bag and return them to the freezer. Don't defrost them before cooking or they will stick together. Just transfer them straight from the freezer to your pot of boiling water and cook as directed.
I do exactly the same whenever I have friends over for dinner. It saves so much time, and I can serve fresh pasta without the hassle of making it on the day and cleaning the kitchen afterwards!
Thank you! And one other question...if you grew up in NJ you know how crazy last minute Thanksgiving meal prep is. I was thinking of baking the ravioli in a thin layer of light sauce (serving 8+). Should I precook in boiling water first?
Yes, I would pre-cook just briefly and then put them in a baking dish on top of a thin layer of sauce, then spoon more sauce on top (+ grated parmigiano).