how do i figure the servings for 50 to 90 people
brian
08/05/09 		I'm catering a wedding for 50 to 90 for the lunch in. i will be serving ravioli with two kinds of sauce a tomato based sauce and an Alfredo sauce and im at a loss as to the serving sizes and quantities for the total ammount.
please help
Gloria Smith
08/06/09 		quantity of zitis for 60 people
Hosting a graduation party on Saturday. Aproximately 60 people, all who like to eat Italian food. The ziti's willb e kept in a warm roaster during dinenrtime. My question: how many pounds of zitis should I cook. Also, I do not want to be in the kitche cooking the noodles while guests are there. Is there a way to cook zitis the night before and keep them fresh enough to mix with sauce the next day?
ellen
08/06/09 		See the spaghetti page for info on cooking and holding pasta, it works. For big eaters, I would cook 12 pounds of pasta; 15 if thee is no meat.
ellen
08/06/09 		Brian, this is WAY too big a range. Make your clients give you a firm number or you will be up the creek financially and quantity=wise and one bad wedding can RUIN your rep as a caterer. Allow 6 large ravioli as a serving. estimate Alfredo for 3/4 and tomato for 2/3; that is more than 100, but on a buffet you have to have enough for everyone to have their first choice.