Hi all, how to make sure the ravioli doesn’t stick with one another? And how to prevent the ravioli doesn’t dried up after putting in the fridge for few hours? I find the cooking time will be longer after leave it in the chiller for few hours, and the exterior will be drier and harder? Is that normal? Because I wonder how is the pasta shop in Italy selling the fresh ravioli and tortellini in the chiller and it stay soft exterior. Thank you.
by JaydenYeo
3 Comments
You need to humidity control your fridge, which is nearly impossible to do easily.
That looks like tortellini not ravioli
I store ravioli in a covered sheet pan or Cambro with a massive ton of semolina flour. I sometimes also use wax or parchment paper between layers, but that is absolutely not enough. For longer than a day or two, I will transfer to freezer. Freeze in one big flat layer and then transfer to a more compact method for space saving.