home or Register


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.
 
more about lidia ›






Lidias Common Sense Cooking: Finding Fresh Eggs

 
see all lidia's videos ›


see all of lidia's photos ›


Storing Ravioli
The great thing about making fresh ravioli is that it can be cooked within an hour or two after making...
 
see previous tips ›
see next tips ›


Lidia celebrates children's books at Dr. Seuss' Birthday Bash in St. Louis and raises funds for the St. Louis Community College
Lidia will read Dr. Seuss' Green Eggs and Ham" and her own brand new children's book, Lidia’s Egg-Citing Farm Adventure...
 
Lidia on Rachel Ray
Tune in to Rachel Ray on Wednesday to see" Lidia teach Nate Berkus how to cook short pasta and talk about her new book,...
 
Lidia on Hoy in Mexico City
Lidia will be on hoy today at 10:37amCT cooking some great dishes. Be sure to check your local...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
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.