Comments on: Pumpkin Ricotta Ravioli https://culinaryginger.com/pumpkin-ricotta-ravioli/ Authentic Recipes, Honest Ingredients Sun, 11 Sep 2022 18:15:41 +0000 hourly 1 By: Janette https://culinaryginger.com/pumpkin-ricotta-ravioli/#comment-35367 Sun, 24 Nov 2019 18:43:08 +0000 https://culinaryginger.com/2013/10/pumpkin-ricotta-ravioli.html#comment-35367 In reply to Marion.

I love this idea, my Italian husband would love this. Also, you can boil them right from frozen to make life easier. They will need a few minutes more than the 5 minutes, but once they float I think you’ll be good to go.

]]> By: Marion https://culinaryginger.com/pumpkin-ricotta-ravioli/#comment-35366 Sun, 24 Nov 2019 18:42:24 +0000 https://culinaryginger.com/2013/10/pumpkin-ricotta-ravioli.html#comment-35366 In reply to Janette.

Thank you so much Janette. This helps alot!

Plan to enjoy as appetizers on Thanksgiving ! Happy Thanksgiving !

]]> By: Janette https://culinaryginger.com/pumpkin-ricotta-ravioli/#comment-35361 Sun, 24 Nov 2019 06:09:31 +0000 https://culinaryginger.com/2013/10/pumpkin-ricotta-ravioli.html#comment-35361 In reply to Marion.

Freezing before cooking is best. To prevent them from sticking together, I recommend laying them in single layer on a flat surface like a baking sheet or cutting board (whatever will fit in  your freezer) and freeze for about 2 hours. Once frozen you can put them in a zippered bag. You may have to do this in stages. I hope this helps and enjoy!

]]> By: Marion https://culinaryginger.com/pumpkin-ricotta-ravioli/#comment-35359 Sat, 23 Nov 2019 22:12:22 +0000 https://culinaryginger.com/2013/10/pumpkin-ricotta-ravioli.html#comment-35359 Hi, Just made the ravioli and was wondering if they could be frozen before cooking; I want them to be cooked the day they are to be served? or should they be cooked, cooled and frozen?
Marion

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