I request a consensus as to the longest one might hold homemade crabmeat (seafood in general?) ravioli in the freezer? One week? 2 weeks? I usually make them the morning I plan to use them, but wondered if I couldn't make them further ahead and freeze? If I use fresh crab, or the minimally pasteurized crab, there shouldn't be significant taste or textural losses with 'brief' freezing, should there? (I make my own pasta dough for these). Thanks in advance.