Tell me more ×  Last week I made some Pumpkin Ravioli. The
filling was a bit moist, but nothing excessive.  The problem is,
that obviously, I don't want to be stuffing ravioli immediately
before they go into the pot. I would prefer to do it earlier in
the day.  I made mine about 4 hours before cooking, and when I
went to cook them, the lower sheet of pasta had gone soggy, and
was sticking to the waxed paper. This was due to fluid transfer
from the stuffing to the pasta.  How should I store the ravioli
for up to several hours without this happening?  share|improve
this question add comment  4 Answers  up vote 12 down vote
accepted  Freeze it immediately, especially if you can do so in
single layers.  share|improve this answer +1 for the single
layers :) –  Julio Sep 17 '10 at 16:38 add comment  Try reducing
the moisture of the filling (adding a little bit of cornstarch,
for example).  You could also freeze them without loss of
quality, specially if it's just a few hours and the filling is a
bit moist.  share|i