Help with Ravioli

Discussion in 'Professional Chefs' started by Wendyjw, Mar 2, 2018.

  1. Wendyjw

    Wendyjw

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    Hi, I need help, I run a supper club and have decided to do ravioli for a starter, but then realised that I'm not sure how to cook 40 pieces in one go. I will make them in advance and freeze them, but I need to know how many in a pot or is there a way professional chefs cater for large amounts of ravioli in one go. TIA Wendy xx
     
  2. sgsvirgil

    sgsvirgil

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    It depends on the amount of ravioli. Generally, this is an item that would be cooked to order, so there really would be no need to heat vast batches at one time. It only takes a few minutes to cook ravioli, even when its frozen.

    I assume you will preparing this meal in your home? Yes? If so, you can use two or three large pots and cook 12-15 at a time. But, for time's sake, you may wish to consider not freezing the ravioli before hand. They will cook faster and your time spent cooking 40 ravioli will be greatly reduced.

    If the stove does not have room for that many pots, you will have to cook them in batches. Set the cooked ravioli aside while the remaining ravioli are being cooked. You can then put them all back in the boiling water for a quick second or two (use a hand strainer) to raise up their temperature to a uniform level, drain and serve.

    Good luck.
     
  3. Wendyjw

    Wendyjw

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    Hey thank you, yes I am a home cook, I just wanted to know how many pieces I could cook in one go, I do have enough space for three large pots, so I am good to go. Xx
     
  4. sgsvirgil

    sgsvirgil

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    You are very welcome. :)

    Remember, you can cook all of your ravioli ahead of time, like the day before, and then blanch them for 30-60 seconds in boiling water just prior to service. You may want to consider that option as well.

    Good luck.
     
  5. don rich

    don rich

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    One or two lar
     
  6. don rich

    don rich

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    Enough to fill the pot and allowing each to move freely while cooking. Hard to say without an exact number you are feeding and size of pots and size of ravioli.
     
  7. don rich

    don rich

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    I guess I would go back to my original statement. Keep it simple. Don’t overcrowd them so they can move freely while cooking. Don’t drain them. Use a skimmer to remove them. Make sure the skimmer does not have any rough edges so they don’t get torn