Hi - I made a batch of great ravioli yesterday and did a trial batch in the freezer ( advice taken from this forum), cooked from frozen and they were great. I stored the rest in the fridge layered between cling wrap, and that seems to have worked ie they are not sweating and then sticking to each other.
My question is why have the edges gone an unattractive colour. My common sense tells me it is the egg yolk and next time I should only use the whites to seal them? Any tips here and any other storage tips to stop them sticking together for at least a day would be most welcome.The freezing option is good but would prefer not to if possible.

Hi Jaimie,  this is about your cutting boards and meals serving boards. What kind of wood if any particular kind and how did you treat them for service. I love the idea and have accesss to lots of wood. It would be fun to serve my friends on planks.
I live on Manitoulin Island in Ontario Canada. It would be such a thrill to have you visit if not on the island but near enough to attend a seminar or demonstration .
I am a newly  retired  ( at an early age by the way)   Educational Assistant and see what is happening to kids and their diets and health . Keep up the good work and I watch you every chance I get.

Gayle.

julia coral wrote:

Hi - I made a batch of great ravioli yesterday and did a trial batch in the freezer ( advice taken from this forum), cooked from frozen and they were great. I stored the rest in the fridge layered between cling wrap, and that seems to have worked ie they are not sweating and then sticking to each other.
My question is why have the edges gone an unattractive colour. My common sense tells me it is the egg yolk and next time I should only use the whites to seal them? Any tips here and any other storage tips to stop them sticking together for at least a day would be most welcome.The freezing option is good but would prefer not to if possible.

Welcome to the forum julia coral 

I usually brush over the lower pasta sheet with water before I put on the top sheet of pasta over the filling .
I have not used egg so maybe you are right .

I have used silicone muffin molds and spatulas.  The only problem I have had was that they picked up a soap odor from the dishwasher, so they really should only be hand washed or that aroma will go in to the food you are baking.  They come clean easily and nothing sticks to them.  There's no need to oil or flour them before baking even a very sticky dough.

Hard Boiled Eggs.

If I buy commercially manufactured Scotch Eggs (which I can't here anyway) the yoke is always in the middle. I cannot boil eggs and keep the yoke in the middle. Is there a secret of which I'm unaware?

Cheers

Y