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?