Help w/Ravioli

Rebus Knebus said:

Hi Everyone, I need your input on storing homemade ravioli. I'm making fresh cheese & meat
stuffed ravioli for Christmas and I want to make it a day or two ahead of time but how do I store
it? I want to cook it fresh on Christmas & I've heard that you should never refrigerate fresh
pasta (that's what my italian cookbook says) so is my only option to freeze it? Thanks for your
help! Roberta

I would freeze it, then take it straight from the freezer to the boiling water when it's time to
cook it. Freezing doesn't add much, if anything, to the cooking time. When you freeze them, have the
ravioli sitting on a floured tray, not touching each other. After a couple hours they will be frozen
enough that you can put them in a bag together without them sticking.

Rebus Knebus said:

Hi Everyone, I need your input on storing homemade ravioli. I'm making fresh cheese & meat
stuffed ravioli for Christmas and I want to make it a day or two ahead of time but how do I store
it? I want to cook it fresh on Christmas & I've heard that you should never refrigerate fresh
pasta (that's what my italian cookbook says) so is my only option to freeze it? Thanks for your
help! Roberta

I don't know about refrigeration, but it certainly can be frozen. Just make sure it is securely
wrapped. Thaw it in the refrigerator for about an hour prior to cooking.

Jill