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.
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)