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Can I make it in advance and freeze it? Is a ricotta/mushroom/spinach filling good to try for a first time ravioli maker? Any advice? Any suggestions?
As I said --- Yummy! I love Your mixture and have made it several times in the past and gained good reviews from those others who ate it. And YES, You can freeze it for up to two months or more. Mine never lasts longer than a month.
I'm not an expert in making ravioli, but I do make it often. After making up the mixture first - let it sit in a bowl that You've put aside. Then make up Your dough. Flour your counter top with just enough flour to keep the dough from sticking, then roll the dough out. (I don't own one of those fancy pasta machines.) Once the dough is rolled out, cut it into squares about the size of the raviolis that You desire to have. Pick up a piece of dough and put a ball of mix in it. Then press the sides together tightly so that the filling doesn't leak out.
I put mine on a cookie tray, wrap it in plastic seal, and put it into my deep freezer until frozen hard. Later, I dump the pieces into a zip-lock baggie, and put them back into the freezer until needed.
I learned by doing. Plus I wrote everything down as I went so that I could adjust my mistakes, for later. Of course, mine don't look like those fancy ones You buy in the stores. (They would if I had the expensive machinery.) However, they taste just as fine, and what's the difference once they're in Your mouth and down in Your tummy. ------ Yummy!
Good Luck, and have a Nice Day.
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