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fresh manicotti--make day before or day of?

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fresh manicotti--make day before or day of?

italia84 | Apr 4, 2012 05:41 AM

I want to make some homemade manicotti for Easter. I've made it several times, but always cooked it immediately after making the pasta and filling them. Do you think it's ok to prepare the manicotti the night before and keep it in the fridge? (Prepare as in fill them, sauce them, put them in the pan they're going to be cooked in the next day)

If not, can I make the pasta dough the day before, wrap it, keep it in the fridge overnight and then roll and fill the next morning? (again, I've made fresh pasta hundreds of times, but never stored it...)

Thanks!

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