Amanda is a co-founder of Food52.
Usually won ton ravioli don't need to be cooked right away. Lay them on a baking sheet (on top of a layer of parchment if you're concerned about them sticking) and set them in the fridge.
pierino is a trusted source on General Cooking and Tough Love.
I agree with Amanda 100% on this one. That's exactly what I would do. And depending on how you've done them, they will likely freeze well too.
amysarah is a trusted home cook.
I think they hold together better in the boiling water after spending some time in the fridge - gives the wash or egg wash 'glue' time to adhere. In fact, when doing either (Asian) dumplings or ravioli, I usually pop them in the freezer - on a wax paper lined cookie sheet - until I'm ready to boil them. That seems to work even better.
I make them in large batches too, you can freeze them or put them in the fridge for up to a couple days. Just make sure to put them on parchment paper with some flour so they don't stick. I put them straight from the freezer into the boiling water and they're as good as fresh.
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