I want to make ravioli for family (me and the people who live in the apartment below me) dinner but I am a little strapped for time. My plan was to make the dough and filling the night before and then roll it out, fill and cook right before dinner.
I am seeing that maybe making the dough before hand is not the best idea because it will dry out. If I mix the dough, wrap it in plastic wrap and throw it in the fridge over night will I be in trouble?
Thanks for the help!
bon appetit
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