Originally Posted by Silversage
If your pasta has fresh egg in it, it won't keep more than a day or so in the fridge. It will start to turn black. If it's an eggless pasta, it will keep longer.
I usually freeze my ravioli if I'm not planning to use it the same day. Lay the them (uncooked) out on a baking sheet and freeze until firm. Then put them in a plastic bag and return to the freezer. If you don't freeze them individually, they will stick together in the bag. Don't even bother to thaw them - just drop what you need into gently boiling water.
I make my ravs dough 100g semolina to 1 large egg and a pinch of salt.
I fill the dough and then place them all on a floured half sheet pan, leave them to dry on the kitchen counter for at least 3 hours and toss the whole pan in the chest freezer overnight, then my lovelys are placed in a zip top freezer bag for later consumption.
If we're having a pot full the same night that they are rolled out, then after drying, into a very large pot of boiling water they go until cooked to al dente and served with your choice of toppings.
My husband is over the moon for ravs and meatballs with homemade marinara.
JMO-reheated raviolis are not as tasty