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Q: I am making ravioli. Have made it before. This time, I need to make it a bit before I want to cook it (a couple of hours). What do I do to keep it from drying out? Do I refrigerate it? Should I prep it any differently than if I am going to be immediately cooking it after prepping it?

Sent by Marsha

Editor: Personally, I'd spread the ravioli on a floured baking sheet and freeze them until you want to cook them. They'll keep perfectly and only take 30 seconds or so longer to cook.

Readers, what would you suggest?

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