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