How long can I store that ravioli between making and cooking (not in freezer)?

Hi there! You can store the ravioli in the refrigerator on a baking sheet lined with a layer of semolina flour, coarse cornmeal, or polenta for about 3 hours give or take. The humidity in the refrigerator will cause the bottoms to get soggy and sticky after a while, so just make sure to check them every so often. If you want to make them in the morning for much later that night, I'd recommend freezing them.