Ravioli - how to store them if not cooked immediately after preparation

Do you have any tips how to store ravioli (or any other dumplings) if you cannot cook them straight after preparation? The issue is, that the outer part of the dough is drying (even if covered and refrigerated), and the middle part, around the filling, is getting wet absorbing the moisture from it (eg. pumpkin puree + parm is quite moist)

Short precooking? Steaming? Freezing? Drying?

Thanks for your tips!

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Comments

FrankM_3301

Freeze. A little drying is not a problem, but best to freeze. I place on a semolina coated plate or pan, and freeze right after I make them. Once frozen solid, move to ziploc type bag for longer storage. Cook directly from frozen.

wolfiegirl

I agree with Frank. Lay out the rav's in a single layer on parchment lined sheet pans (rather than using semolina) (just another option!) and freeze them overnight. Once frozen, you can use a freezer bag or vac seal (using a lower pressure point so as not to distort their shape) and place them back into the freezer. And as he states, cook them from frozen.

Todd_Shewman_38102

See @FrankM suggestion. Thi is what I do as well. It even works well with Alinea's trufle explosions :-)

ErinKeegan_1486541

I agree with guys, it's better to freeze them