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Hi,

I want to prepare a batch of ravioli/tortellini with spinach and ricotta filling using fresh pasta. Can i then freeze batches of it uncooked in tubs? Would the egg be ok frozen if it's raw mixed in with the pasta flour? If not, how can i do it? Thanks!

Can't see that freezing it would be a problem - but I'd freeze them on a tray or something so they freeze separately before putting them in a tub. Otherwise you could end up with a huge frozen lump that you can't get apart.

It's ok to freeze raw egg then? To defrost and then boil?

Thanks for the help. Yes good idea, i would space them apart when freezing so not in a clump - i just thought about using those glass pyrex tubs with the plastic lids. Cool.

I'm sure the pasta will freeze OK,but I,m not sure it will cook ok direct from frozen,as I put it direct into boiling water,and as soon as you put them in it,s going to stop boiling.( I'm no great cook,apart from bread and pasta I can only cook 7or8 things,so someone may say this is rubbish!)

oldjerry wrote:I'm sure the pasta will freeze OK,but I,m not sure it will cook ok direct from frozen,as I put it direct into boiling water,and as soon as you put them in it,s going to stop boiling.( I'm no great cook,apart from bread and pasta I can only cook 7or8 things,so someone may say this is rubbish!)

Thanks. Hmm... so i can't just extend the boiling time, can i? Or would i have to leave a batch out all day to defrost before boiling? And is all this okay when dealing with raw eggs?

Egg pasta is fine to freeze (raw) and cook from frozen.

I just extend the cooking time by about 5 minutes so the insides are cooked all the way through :)

StripyPixieSocks wrote:Egg pasta is fine to freeze (raw) and cook from frozen.

I just extend the cooking time by about 5 minutes so the insides are cooked all the way through :)

Ah! Thanks. You're a superstar! cheers.