Every year, I ask Santa for molds from John Francis Designs. I think this is the year he finally delivers. (I took matters into my own hands and preordered your book 😉). Thank you for a beautiful recipe in an ugly time. 🧡
I don’t see my original comment, so forgive me if it’s a duplicate, but I received my gorgeous, pumpkin mold yesterday, and it is absolutely stunning! I also have your amazing book. I’m wondering if you can clarify if I can make these in advance and freeze them in their completed form or, if not, how far in advance can I make them and keep in the refrigerator so I can make a larger batch for company?
That's so wonderful, Jessica! I hope you enjoy using the mold. And thank you so much for supporting the book. :) You can freeze them per the instructions in the book, but I would suggest blanching them in boiling water for 30 seconds and air-drying before freezing since these ravioli are quite large and might crack otherwise. Alternatively, you can refrigerate them in a single later, uncovered, for a few hours before cooking. Just note that frozen and refrigerated pasta takes a bit longer to cook!
These are so stunning, a beautiful escape from the world today into a realm of possibility.
Exactly.
I couldn't agree more. What a blessing to be able to see work as an escape.
Every year, I ask Santa for molds from John Francis Designs. I think this is the year he finally delivers. (I took matters into my own hands and preordered your book 😉). Thank you for a beautiful recipe in an ugly time. 🧡
This is the year!! I can feel it haha. And thank you so much for your support, it really means a lot!
I don’t see my original comment, so forgive me if it’s a duplicate, but I received my gorgeous, pumpkin mold yesterday, and it is absolutely stunning! I also have your amazing book. I’m wondering if you can clarify if I can make these in advance and freeze them in their completed form or, if not, how far in advance can I make them and keep in the refrigerator so I can make a larger batch for company?
That's so wonderful, Jessica! I hope you enjoy using the mold. And thank you so much for supporting the book. :) You can freeze them per the instructions in the book, but I would suggest blanching them in boiling water for 30 seconds and air-drying before freezing since these ravioli are quite large and might crack otherwise. Alternatively, you can refrigerate them in a single later, uncovered, for a few hours before cooking. Just note that frozen and refrigerated pasta takes a bit longer to cook!
Thanks for the help!
I can’t wait to try the recipe! And the pumpkin ravioli mold is gorgeous!
Isn't it?? I hope you enjoy these!
Truly fantastic
Thank you, Luke!
Wonderful💓