Prolapsed vent - am I getting it right?

[Willow]

With eggs laid yesterday. Ravioli filled with ricotta, parmesan and spinach - best pasta I've ever tasted

 

Takes quite a while to make though

 

Wondered if anyone knows how far in advance you could make something like that as I'd quite like to make it as a starter for a dinner party - would the day before be ok ? or would I be better finding a main dish I could pre-prepare and make the pasta on the day ?

[Couperwife]

I think you can freeze fresh pasta (hmmm then its not fresh )

 

I would think making the day before would be ok, as long as its kept in the fridge.

 

sounds yummy, well done

 

cathy

x

[chickencam]

I made some pasta with the children on the Thursday of half term. We used most of it that night but I had enough to make about half a family sized lasagna left so I left it in the long piece and laid it out on greaseproof paper and rolled it up loosely and put it into a polythese bag in the fridge. I used it in said lasagna on the Monday and it was fine. I made up the quantity with dried lasagna from a packet and they cooked beautifully together.

[Willow]

That's useful to know - Thanks ! I wouldn't have thought of the greaseproof paper

[Chucky Mama]

I have made fresh ravioli the day before and it has been fine. Much nicer than shop bought as you can put better quality fillings in - fillings that actually taste of something.

[jlo]

When OH made pasta at his cookery course, the teacher let them bring a load of dough home to roll out himself. Needless to say, he didn't get round to it and, within a couple of days it had gone quite discoloured.

 

According to this chef, home made pasta is much better because it doesn't have the oil in it that shop bought pastas have. This oil will stop the sauce absorbing into the pasta but with home made pasta it all melds in together in a yummy fashion.

 

I am sure that he said all that in a much more professional way but I hope you get what I mean!