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How to freeze ravioli

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I made a batch of ravioli by hand that I want to freeze for later use. Do they freeze successfully? Do I need to thaw them out before boiling them? I'm thinking of storing them in a ziploc bag in between layers of wax paper and sprinkling them with semolina so that they don't stick. Any suggestions? Thanks.

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  1. I like to bag them, pushing out as much as air as possible in one-serving quantities. I don't need two levels for a one-family serving, but I would use parchment between the layers. I then put the bagged raviolis on a sheet pan in the freezer so that they freeze flat. When ready to cook, pull them out when the water gets to a boil and throw them in. So easy at the end of a busy day.

    p.s. I like to break the raviolis at the seams so that when I pull them out, I don't have to worry about separating them in the hot water.

    1. They definitely freeze successfully. Here's how-
      Put parchment on a sheet pan, dust a bit with corn meal, and place your ravioli on that in a single layer. Place the sheet pan in your freezer overnight. The next day, when they are frozen solid, you can place them in your ziplock bag and they will stay separate.

      2 Replies
      1. re: TongoRad

        Tritto, excellent advice from all posters, both methods work.

        1. The original comment has been removed
          1. Freeze in a single layer on a tray. When they are solid, package them in freezer bags in one meal portions - freezing them separately keeps them from sticking as a block. To cook, toss them frozen into boiling water.

            This works for dumplings in general, and for perogies as well.

            I freeze as soon as they are assembled, because I find the pasta goes sticky if I let them sit for too long - I live in a very humid climate.