I am making fresh ravioli and would like to store it for a week. Should I dry them first or place them immediately in the freezer? Do they need to be frozen in a single layer or can I freeze in layers (with parchment in between)? I don't have a ton of freezer space but I don't want them to stick together or break. Thanks for any help.
The kale and Italian sausage lasagna that's practically an ode to fall
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