Please comment on my plans for pasta. I'm preparing pear and piccorino ravioli and pumpkin tortellini to be served in a butter herb sauce. I will be making and freezing the pasta in advance. On day of service, I plan to barely cook the pastas in salted water, combine them with the butter/starch/herb sauces and hold them in covered hotel pans in a warmer. They will then be placed I chafing dishes for service Will this work or will the pasta fall apart? Shall I precook and then finish in sauce just before service (I have limited help)? Am I wasting the 'homemade' effort and should just go commercial?