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!
Ingredients
- 1 x batch of ravioli or any other filled pasta
Instructions
- Make your ravioli as normal using my homemade pasta dough recipe, any shape works with this method.
- 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.
- 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.
- Air dry! They need to be completely dry so leave them on the rack, uncovered until dry to the touch.
- You can rotate them and flip them over every once and a while to make sure the bottoms are drying too.
- The time it takes will entirely depend on your environment, mine usually take around 45 minutes.
- You'll notice they feel rubbery and look like the kind of texture store bought ravioli are. That's what you want!
- Transfer them to a lined baking tray dusted with a little coarse 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.
- Transfer to a freezer bag or container and leave in the freezer!
- 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!
Notes
- Make sure you read all the notes above as there's lots of photos to show you the process.