How do I stop homemade Ravioli from going soggy? (storage issue) Last week I made some Pumpkin Ravioli.  The filling was a bit moist, but nothing excessive.

The problem is, that obviously, I don't want to be stuffing ravioli immediately before they go into the pot.  I would prefer to do it earlier in the day.

I made mine about 4 hours before cooking, and when I went to cook them, the lower sheet of pasta had gone soggy, and was sticking to the waxed paper.  This was due to fluid transfer from the stuffing to the pasta.

How should I store the ravioli for up to several hours without this happening?
Freeze it immediately, especially if you can do so in single layers.