Recently I got together with my side of the family to make ravioli for our Annual Ravioli Night with The Cousins dinner. We incorporated this tradition a few years ago when a dear close cousin of mine past away. Her mother, (my aunt) and my mother, were not only sister in laws they were best friends. They would always cook together and be together during the holidays so all of us cousins wanted to do the same thing along with our own families. We use their cherished ravioli recipe that has been handed down to all of us.
Making ravioli for a crowd is probably not the smartest thing to do, you really have to be organized. We make and form the actual ravioli on trays which gives them a consistent look, size and seals them perfectly. I do this a couple of weeks ahead of time and then all get put into the freezer. I make all the dough and the fillings the night before we gather together so everything is ready to go, I use my trusty food processor method for the dough which always works perfectly and never fails me.
When morning comes around, all I have to do is take the dough out of the fridge and get to room temperature. Ten batches of dough yields 400 ravioli, I’m going to cut that down a bit for next year, we finally figured out the right amount to make so there will still be enough leftover for everyone to take a container home.
We set aside the whole day to make them, only stopping for lunch in between and a few coffee breaks, this year we made 200 meat and 200 cheese.
Once we get our mojo working properly the ravioli start coming together quickly. We all have our jobs, I usually do the rolling of all the dough with my pasta machine then after they’re formed I’ll get them into the freezer and then when frozen solid I’ll put them into freezer bags.
I did a blog post a while back on making ravioli for a crowd, here’s the link there’s some good tips on how to get it done efficiently.
One thing I didn’t want to do is have pots of water boiling on my stove with 30 people in my house, so the night before the actual party all that messy work is finished. I also make sure that days before my sauce is all pre-made and ready to go.
I boil each and every one of the ravioli the night before the party and place them single layer on commercial quality full size foil sheet pans that I get from a restaurant supply store, they work great plus it’s a throw away with no clean up!
After they cool down I cover the pans with heavy duty foil and keep them cold overnight. When it’s party time all I have to do is pop the whole pan in the oven at 350 degrees F. for 15 minutes, they get perfectly warmed and the pans are great for serving but more importantly there’s nothing major for me to do on party day with a house full of people.
Ravioli Night with The Cousins is now an annual event in my house, we do it a couple of weeks before Christmas and we all look forward to it every year!
Can you see why I love those big pans? I can get 60 to 70 ravioli single layer on one full sheet pan, they’re great for a big party.
We keep our menu simple, it’s basically the same every year, meat and cheese ravioli, a couple of different salads, good bread, my brothers famous sausage and peppers and chicken that he makes on a charcoal grill. There’s plenty of wine and tons of desserts.
Another tradition that is now added to our annual Ravioli Night with The Cousins is my daughters homemade limoncello, it’s the best and truly one of the highlights of the night, she makes it every year with much love and care and we all look forward to sipping it. We toast to those who aren’t with us any longer and to all our families here and now. The younger cousins kept doing multiple toasts throughout the night, it was so much fun! That’s my daughter, upper right hand corner picture, bottom center holding a glass. Thanks V!
It may seem like a lot of work to pull this all off but I can honestly say that it’s worth every bit, and besides we’re creating memories and traditions for a lifetime!
And last but not least I’ll leave you with a photo of our Christmas dinner as it might be something you would want to create for New Years Eve. Crab stuffed shrimp, I’ve made it before but this time I made a lemon aioli for dipping the shrimp, it added a ton of flavor and was a nice compliment. Corzetti pasta with pesto was on the side along with a salad, but the one thing I’m super excited about more than anything else is that I finally figured out how to make a proper lobster tail and how to get the meat out of the shell in one piece! I watched a You Tube about it and it all came out without a glitch, literally!
So if you’re staying home on New Years Eve and want to make a special elegant meal I would highly recommend this lobster tail and my crab stuffed shrimp along with a nice bottle of champagne to celebrate and bring in 2014! Salute!