Depending on the filling, ravioli can be made up to a few hours ahead and refrigerated or frozen. Moist fillings may soak through the pasta and cause it to become sticky, so it is best to cook ravioli with this kind of filling as soon as possible. If refrigerated, keep the ravioli pieces from touching one another and turn them occasionally so that they do not stick to the surface. For longer storage, spread them on floured baking sheets and freeze until firm. Then place them in a heavy-duty plastic bag and seal tightly. Store in the freezer up to one month. Do not thaw the ravioli or other stuffed pasta before cooking.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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