I’ve been in party mode and haven’t really cooked “normal” for a while, so I thought I would share with you how I prepped for a recent party I had for 26 with the main course being 200 homemade ravioli.
Homemade ravioli holds a special place in my heart because I can remember my mom and aunt making them together when my cousins and I were very young, white sheets covering dining room tables and beds, filled with drying ravioli. Today I make them a little different, no more drying on sheets, instead they go right into the freezer after they’re made.
All the ravioli were made a few days before and tucked away in my freezer ready for the big day, we made two different versions, meat and cheese.
Because I would be cooking so many ravioli at one time, there was no way I wanted to be boiling them while my house was filled with people, so I opted to make them the night before, something I’ve never done.
They were huge and covered my whole oven rack, and even though I don’t have a commercial size oven I made them fit by slightly folding up the sides.