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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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Sweet Ricotta Dumplings with Strawberry Sauce
Here's a beautiful and special dessert: ivory c...
 
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Lidias In the Kitchen - Wine Sauces

 
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Storing Ravioli
The great thing about making fresh ravioli is that it can be cooked within an hour or two after making...
 
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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...
 
Porta a Porta Special
Be sure to watch La Prima Serata airing thisĀ evening at 8pm ETĀ in the US. Bruno Vespa travels to New York with Lidia and Il...
 
Lidia on Wendy Williams
Lidia will be appearing on the Wendy Williams Show on Wednesday June 3rd. Lidia will be cooking and discussing all about her new...
 
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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January 12, 2015
Storing Ravioli

The great thing about making fresh ravioli is that it can be cooked within an hour or two after making them or they can be frozen and last for a few weeks. Just arrange them on a tray 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; otherwise refrigerate. Ravioli can keep this way 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. Set them in portions size in zip lock bags, keep in mind they are very sensitive when frozen and chip easily. When cooking frozen ravioli use more cooking water than usually so the water returns to boiling point quickly.