Ravioli

Yes. Freeze unbaked ravioli on a sheet pan for at least 4 hours or up to 3 months. Cook them directly from frozen—they will take about 4–5 minutes to float instead of 3, then cook for 1 more minute. Do not thaw them first, or they'll become soggy.

Overfilling the ravioli, which causes them to burst during cooking, or not sealing them properly, allowing filling to leak out. Use about 1 teaspoon of filling per ravioli, brush the pasta thoroughly with water around the edges, and press very firmly to seal, pushing out any air bubbles.

Ravioli is done when it floats to the surface of the boiling water (about 3–4 minutes), then cook for 1 additional minute to set the pasta. A fully cooked ravioli should feel tender and the filling should be hot throughout.

Butternut squash, mushroom and Gruyère, lobster, or a simple meat ragù all work beautifully. The filling should be well-seasoned and creamy enough to hold together but not wet, or it will seep out during cooking.

You can use fresh pasta sheets from the refrigerated section of the supermarket, which will save time. Wonton wrappers are much thinner and more delicate; they'll work but will have a different, less traditional texture.

Refrigerate cooked ravioli in an airtight container for up to 3 days. Reheat gently in a skillet with a little butter over medium heat, shaking the pan occasionally, until warmed through. Avoid the microwave, which will make them tough and chewy.