I make a roasted butternut squash ravioli served with sage and pine nut butter, roasted squash and pea shoots which is one of my signature dishes but I struggle with it sticking to the ceramic plate I store it on even though I flour it. I used to put it in the fridge which I thought might have been the issue due to the moisture in there but have experienced it storing it outside of the fridge as well. Then I realised not letting the filling completely cool before making them was not helping either
I have a dinner party on Saturday and I want to make the ravioli on Friday so my question is what is the best way to ensure it does not stick to the plate - it has Parmesan cheese in the filling so should be refrigerated I assume so should I let them dry out first before placing them in the fridge. I also thought of placing them on top of bounty or towel although concerned they will just stick to that instead.
Thanks for any help.