Hi everyone. I am having a dinner party to celebrate our 25th wedding anniversary this coming Saturday. I would like to make as much ahead as possible and have planned a menu which is allowing me to do that with several of the courses. However, I am uncertain how to make ahead the pasta course, or if I even can do this.
I am having four different stuffed pastas:
Lobster Ravioli in Pink Sauce
Butternut Squash Ravioli with Sage Brown Butter Sauce
Gorgonzola-Walnut Ravioli with Butter and Parmigiano-Reggiano
Artichoke Tortellini with Tomato Cream Sauce
The sauces will be relatively easy to prepare (the Pink Sauce is basically fresh tomatoes and basil with cream which I plan to make the previous evening and gently rewarm; the tomato-cream sauce can be mostly prepared ahead to rewarming and adding the cream; and the butter sauces are simple enough to make just before serving).
What I am wondering is, can I cook the pastas ahead of time, brush with butter (to prevent sticking), then refrigerate in oven-proof dishes? I could then rewarm the pasta, add the sauces, and serve. OR would it be possible to take this a step further and make the sauces (any? all?) the night before and refrigerate the pastas with the prepared sauces then just pop the dishes into the oven to rewarm the next evening?
And, on a related note, I wonder if the Parmigiano-Reggiano is an appropriate chese to serve with the gorgonzola? Would anyone suggest a better pairing?
I would appreciate any advice about this (but please don't say to cut down the pasta choices-- it's what my husband asked for!) :)
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