Have small Bistro style restaurant at which we have a home made pasta of the week. This week we did shrimp and ricotta ravioli. It was delicious the night we made it, but the edges were tough the next night. We make the dough ourselves (egg and flour), stuffed with cooked, pulsed shrimp, ricotta, egg, and spice mixture. We held them in a single layer on a hotel pan on a floured pan liner and cooked them to order in salted water. Any suggestions on holding or par cooking….. Thanks in advance!