I got a new recipe book and it takes about making Ravioli from scratch and freezing it. Can you really do this? I have never thought about this type of food to freeze out.
Not sure about Ravioli. But my wife makes perogies and she freezes them before she cooks them. She said it is so if she deep fries them they turn out crispier then if she did not freeze them.
I kinda understand the perogies more than the other, those are fully closed. I am wondering what about the meats that I put in and the spices. Will they freeze okay?
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Any cooks here?
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