Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. To make pasta, measure flour into a medium bowl.
2. 2732335 Upgrade to a paid membership 61502 to unlock all instructions 74776
3. 9727542 Upgrade to a paid membership 91833 to unlock all instructions 37662
4. 9831082 Upgrade to a paid membership 60595 to unlock all instructions 18412
5. 4236012 Upgrade to a paid membership 3770 to unlock all instructions 68917
6. 7476166 Upgrade to a paid membership 12916 to unlock all instructions 52142
7. 9714083 Upgrade to a paid membership 52673 to unlock all instructions 60045
8. 4256833 Upgrade to a paid membership 72859 to unlock all instructions 345
9. 6891655 Upgrade to a paid membership 25894 to unlock all instructions 72401
10. 4672878 Upgrade to a paid membership 83925 to unlock all instructions 49242
11. 2086669 Upgrade to a paid membership 87188 to unlock all instructions 46596
12. 3179430 Upgrade to a paid membership 51999 to unlock all instructions 98682
13. 7916625 Upgrade to a paid membership 86517 to unlock all instructions 85070
14. 8797124 Upgrade to a paid membership 68314 to unlock all instructions 7124
15. 8784388 Upgrade to a paid membership 50382 to unlock all instructions 51018
16. 3925983 Upgrade to a paid membership 6915 to unlock all instructions 77206
17. 5081943 Upgrade to a paid membership 85506 to unlock all instructions 6897
18. 6529064 Upgrade to a paid membership 55156 to unlock all instructions 92729
19. 7429051 Upgrade to a paid membership 59692 to unlock all instructions 62402
20. 1500040 Upgrade to a paid membership 93986 to unlock all instructions 39100
21. 6029958 Upgrade to a paid membership 69623 to unlock all instructions 74955
22. 7495452 Upgrade to a paid membership 94031 to unlock all instructions 37057
23. 9239131 Upgrade to a paid membership 89618 to unlock all instructions 78614

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Prep from frozen
2. 3385016 Upgrade to a paid membership 14713 to unlock all instructions 27020
3. 9685859 Upgrade to a paid membership 78851 to unlock all instructions 24314
4. 6339751 Upgrade to a paid membership 29531 to unlock all instructions 28643
5. 9578855 Upgrade to a paid membership 45183 to unlock all instructions 45198
6. 1444544 Upgrade to a paid membership 65566 to unlock all instructions 16923
7. 9235065 Upgrade to a paid membership 50485 to unlock all instructions 25244
8. 4728958 Upgrade to a paid membership 99021 to unlock all instructions 13051
9. 3490938 Upgrade to a paid membership 65456 to unlock all instructions 14735

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. To make pasta, measure flour into a medium bowl.
2. Make a well and add eggs #1.
3. Stir together until incorporated and dough is stiff.
4. Generously flour a large cutting board and turn out dough onto it. Knead, adding additional flour until it is thick and smooth. Dough will not get overworked.
5. Divide dough in half. Allow dough to rest while you assemble filling.
6. In a medium bowl stir together ricotta, mozzarella, Parmesan #1, eggs #2, parsley, nutmeg, salt #1, and pepper #1.
7. On a generously floured surface, roll out both halves of pasta dough until quite thin.
8. Trim with a pizza cutter or sharp knife to shape dough into an even rectangle.
9. Without cutting all the way through, carefully draw lines on the dough to indicate where you will cut ravioli into squares.
10. Place a tablespoon of filing into each square.
11. Create an egg wash by whisking together eggs #3 with water.
12. Brush the egg wash around the filling using your finger or a small brush.
13. Carefully lay the second rectangle of dough on top of the ravioli.
14. Press down the seems with your finger and then cut using a pizza cutter or sharp knife. Press each ravioli with a fork around the edges to create the final seal.
15. Boil a large pot of salted water.
16. Cook ravioli 2-3 at a time until they float (about 5-7 minutes). Remove with a slotted spoon. Reserve up to one cup of cooking water.
17. Meanwhile, heat olive oil in a skillet.
18. Sautee squash and onions until tender (5-7 minutes).
19. Add lemon zest and heavy cream. Cook for 3-5 minutes or until cream begins to thicken slightly.
20. Stir in chicken and mix until heated through.
21. In a large pot or serving dish combine squash/cream mixture, ravioli, Parmesan #2, salt #2, pepper #2 , and enough reserved cooking water to make sauce smooth and creamy.
22. Sprinkle with chives and serve.