Dottie, the best way is to lay them on a baking seheet lined with waxed paper. Freeze them then place them in containers, such as Tupperware, in layers with wax paper between layers. To keep out moisture better, cover the top layer as well with waxed paper. You can also freeze them on the trays, and then put into ziploc bags, but keep them flat until frozen so the ravioli don't stick to one another.