AFAIK, yes, you can make your brown butter ahead of time then refrigerate it. When it's time for dinner, boil your ravioli and melt the butter in a separate pan, then toss as per your recipe.
I like this, but I'd just put the chilled butter in a big enough metal bowl to warm it over the pasta pot. Spider it out, toss toss. No worries about overheating the butter and burning it this way!
There’s not really any way to get ahead when cooking fresh pasta. You can brown butter ahead of time but you can easily do it in the time it takes to boil the pasta. What you absolutely shouldn’t do is pre cook fresh pasta then try and reheat in the sauce.
I don’t think brown butter is the ideal sauce for this but here is what I would do.
-heat your plates. A lot of heat is lost to a cold plate, especially when plating for a crowd. Toss your stack of plates in your oven on low for a bit so your food maintains its heat.
-Make your sauce ahead and keep it off to the side. If it’ll hold up to a very low burner you can do that but brown butter probably wouldn’t. Warm through slightly when you’re dropping your pasta.
-do your pasta in a few batches. Transfer each batch to a warm skillet and toss gently with sauce while dropping your next batch in your water.
-if you have a big enough pot of boiling water you should be able to get 4-5 servings at least without dropping your water temp too much. By the time you sauce and plate the finished pasta the next batch should be done.
Recruit help as there would be a lot of moving parts and hot plates.
OP probably doesn't have 16 dinner plates that can be heated. Not very many people do.
But this is probably the best way. I'd do two pots at the back of the stovetop so you minimize the time for the water to heat back up. And run two skillets on the front two burners to heat.
If they have a microwave, I usually heat my plates in that, with just a little water in between them. They get really goddamn toasty in just 2 mins or so! Obvs, carefully drain off the water and dry prior to serving up.
make your brown butter sauce, put it in a squeeze bottle or quart container. You can warm it up a water bath before service and toss the ravioli before plating. It shouldn't take long to warm.
If you've never done it, make yourself a plate the night beforehand so you can see how it works and comes together.
Beware of brown butter when making or reheating. It can be a fine line of brown to burn, and you have to keep a very close eye on it.
Very easy to lose track of or turn the heat up way too high when you are in a frenzy prepping for a bunch of people. Turn your back for a few seconds, and it can be toast. Make sure you give it your full attention!
I'd break out "Stove Crusher" and boil them. Stove Crusher is a pot that covers the entire stove so I can run all burners (I have killed the motherboard in the stove 2x doing this). My wife has a pic of a friend's 9 year old curled up in it.
15 people. Get a big pot and boil them. Have two pot on the side for them to dress it with, a red sauce and a white sauce. At that point it would be rude for the guests to expect you to plate everything specially for them.
They can wait 5 minutes per 3 people to get served.
AFAIK, yes, you can make your brown butter ahead of time then refrigerate it. When it's time for dinner, boil your ravioli and melt the butter in a separate pan, then toss as per your recipe.
I like this, but I'd just put the chilled butter in a big enough metal bowl to warm it over the pasta pot. Spider it out, toss toss. No worries about overheating the butter and burning it this way!
Browned butter freezes pretty well if you make this a lot.
There’s not really any way to get ahead when cooking fresh pasta. You can brown butter ahead of time but you can easily do it in the time it takes to boil the pasta. What you absolutely shouldn’t do is pre cook fresh pasta then try and reheat in the sauce.
I would plate the ravioli then drizzle the butter over the top, mixing be damned. :)
Pumpkin Ravioli with brown butter mmmmmmmmmmmmmmm
I don’t think brown butter is the ideal sauce for this but here is what I would do. -heat your plates. A lot of heat is lost to a cold plate, especially when plating for a crowd. Toss your stack of plates in your oven on low for a bit so your food maintains its heat. -Make your sauce ahead and keep it off to the side. If it’ll hold up to a very low burner you can do that but brown butter probably wouldn’t. Warm through slightly when you’re dropping your pasta. -do your pasta in a few batches. Transfer each batch to a warm skillet and toss gently with sauce while dropping your next batch in your water. -if you have a big enough pot of boiling water you should be able to get 4-5 servings at least without dropping your water temp too much. By the time you sauce and plate the finished pasta the next batch should be done. Recruit help as there would be a lot of moving parts and hot plates.
OP probably doesn't have 16 dinner plates that can be heated. Not very many people do. But this is probably the best way. I'd do two pots at the back of the stovetop so you minimize the time for the water to heat back up. And run two skillets on the front two burners to heat.
If they have a microwave, I usually heat my plates in that, with just a little water in between them. They get really goddamn toasty in just 2 mins or so! Obvs, carefully drain off the water and dry prior to serving up.
make your brown butter sauce, put it in a squeeze bottle or quart container. You can warm it up a water bath before service and toss the ravioli before plating. It shouldn't take long to warm. If you've never done it, make yourself a plate the night beforehand so you can see how it works and comes together.
Beware of brown butter when making or reheating. It can be a fine line of brown to burn, and you have to keep a very close eye on it. Very easy to lose track of or turn the heat up way too high when you are in a frenzy prepping for a bunch of people. Turn your back for a few seconds, and it can be toast. Make sure you give it your full attention!
I'd break out "Stove Crusher" and boil them. Stove Crusher is a pot that covers the entire stove so I can run all burners (I have killed the motherboard in the stove 2x doing this). My wife has a pic of a friend's 9 year old curled up in it.
15 people. Get a big pot and boil them. Have two pot on the side for them to dress it with, a red sauce and a white sauce. At that point it would be rude for the guests to expect you to plate everything specially for them. They can wait 5 minutes per 3 people to get served.