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Old 10-14-2015, 05:18 AM   #1
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How to store freshly made, uncooked mushroom ravioli

I want to make some fresh mushroom ravioli.
Problem is, I won't cook/ eat it until tomorrow or Friday.
What is the best way to store the ravioli for a few days.

Should I store it in the uncooked stage in a zip lock or plastic container?
(Id prefer to store them in the uncooked stage, and cook them up when I need them)

Should I boil them, then store them, and reheat for dinner?
If so, should I store them in the sauce or not in the sauce ?
( not sure what sauce i will be using yet).


Thanks,
Larry

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Old 10-14-2015, 08:09 AM   #2
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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.
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Old 10-14-2015, 10:27 AM   #3
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store them in single layers with wax or parchment paper between the layers so they don't stick together. For a couple of days in the fridge. Longer in the freezer.
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Old 10-14-2015, 12:26 PM   #4
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Quote:
Originally Posted by Silversage View Post
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.
+1

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.
https://mykitcheninthemiddleofthedes...ation-in-food/
My husband is over the moon for ravs and meatballs with homemade marinara.

JMO-reheated raviolis are not as tasty
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Old 10-14-2015, 01:49 PM   #5
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We do it the way SS wrote, on the rare occasions we actually have extra homemade ravioli.
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Old 10-14-2015, 02:40 PM   #6
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I'm lazy and know my limits. I pull these out of the freezer. They're better than I could ever do.

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Old 10-14-2015, 03:10 PM   #7
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We've been enjoying these ravioli recently. Products - Three Bridges
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