By: As told to Kate Meyers
Pasta for 20 people is a lot of pasta! Eventually I got the pasta rolled out and managed to fill and seal it, which was a very long process because my counter wasn’t big enough. Each ravioli looked fine, so I took them to the house where we were cooking. But there weren’t enough pots—or stovetops. We had to make do with two or three pots, and they were all boiling at different times, and some of the ravioli exploded. So then I had to hand wash the intact ravioli so the sauce would adhere.
What now? I had to recruit friends to pat the ravioli down in an assembly line and toss them in butter sauce. In the end, the flavors were good, but the texture was gooey.