Uncooked it will keep in the fridge for a day or two, but I would usually freeze it.
To freeze, cover a cookie tray in parchment/wax paper or cling film. Lay out the ravioli on the tray so that they don't touch each other. Put in the freezer till frozen, overnight does the trick. Then I usually bag in single size portions. Use within 6 months.
Because of the filling, I wouldn't try drying it. I also don't imagine it would be easy to can at home, though feel free to prove me wrong on this one.
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To freeze, cover a cookie tray in parchment/wax paper or cling film. Lay out the ravioli on the tray so that they don't touch each other. Put in the freezer till frozen, overnight does the trick. Then I usually bag in single size portions. Use within 6 months.
Because of the filling, I wouldn't try drying it. I also don't imagine it would be easy to can at home, though feel free to prove me wrong on this one.