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

Rebus Knebus wrote:
> 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

On Sat, 20 Dec 2003 17:42:02 GMT, "Rebus Knebus"
> wrote:

>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.
>