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How to store ravioli


A simple guide on how to store ravioli at home. A fool proof method for perfect fresh ravioli at home every time!


1  x batch of ravioli or any other filled pasta


    1. Make your ravioli as normal using my homemade pasta dough recipe, any shape works with this method.

    1. Get a pot of well salted water on to boil and cook the ravioli for one minute. Usually this is about the time it will float to the top.

    1. Drain or lift them out with a spider strainer and place on a cookie/baking cooling rack. Make sure none of them are touching each other.

    1. Air dry! They need to be completely dry so leave them on the rack, uncovered until dry to the touch.

    1. You can rotate them and flip them over every once and a while to make sure the bottoms are drying too.

    1. The time it takes will entirely depend on your environment, mine usually take around 45 minutes.

    1. You'll notice they feel rubbery and look like the kind of texture store bough ravioli are. That's what you want!

    1. Transfer them to a lined baking tray dusted with a little course semolina. Place in the freezer, open on a tray for 15 - 20 mins. This just makes sure they won't stick in the end container.

    1. Transfer to a freezer bag or container and leave in the freezer!

    1. For extra protection put them in a bag then in a container. Helps prevent freezer burn, but hopefully they are only going to be in there for a few days!


  1. Make sure you read all the notes above as there's lots of photos to show you the process.