I am cooking raviolis for a dinner party and would like to make them ahead of time. Has anyone ever tried this? I was planning on cooking them two hours before serving and sticking them in the oven on "warm". Any ideas or suggestions?
Are you making frozen or refrigerated ravioli where you cook in boiling water?? If so, I would make them and then just run hot water over them to heat them back up when you're ready to serve. I don't know how they work in the oven, I would think they would get all sticky and gummy.
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