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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Storing Fresh Ravioli
The great thing about making fresh ravioli is that they can be cooked within an hour or two of being m...
 
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Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
Milano Expo 2015
Lidia will be back at the Milano Expo¬†for women’s week. The theme of this expo has been “Feeding the Planet, Energy...
 
Fancy Food Show 2015
Lidia will be at the Fancy Food Show held at the Jacob Javits Center Monday June 29th 11:00am to 2:00pm Booth #1253. Lidia will...
 
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th...
 
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
 
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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August 2, 2015
Storing Fresh Ravioli

The great thing about making fresh ravioli is that they can be cooked within an hour or two of being made or they can be frozen, allowing them to last for a few weeks. Just arrange them on a tray (so they are not touching) and keep them covered with a towel. If you will be cooking them within an hour or two, leave them at room temperature; if not, refrigerated ravioli will keep for 2 to 3 hours. If you want to freeze uncooked ravioli, set the tray of fresh ravioli in the freezer; they should be frozen within 2-3 hours. Once frozen, set them in portion-sized zip lock bags, keeping in mind that frozen ravioli are very sensitive and chip easily. When cooking frozen ravioli, boil more water than you would normally need; this way, the water returns to boiling quickly after the chilly ravioli are added.