Time to make ravioli to put up in the freezer! I like to make ravioli in the fall when the weather is cooler and I can spend a whole day in the kitchen. And it truly takes me a whole day to make these starting with putting together the meat filling to making the pasta dough and finally assembling, cutting and packaging for the freezer. It is a great deal of prep work but I find it rewarding especially on those occasions when I need a quick meal. And they tastes so much better than any frozen ravioli that you find at the store. These frozen ravioli can go directly into boiling water and be ready in just a few minutes. And if you like toasted ravioli like we do, thaw a bag or two in the refrigerator. This batch made approximately 6 dozen ravioli. That will make quite a few meals for any family.
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An Inspired Cook 