If I have too much fresh pasta, should I cook it up or store it as is?
I make a lot of fresh pasta, both filled and non-filled.  I always freeze immediately, even if I am going to use it a few hours later. Uncooked, fresh pasta (filled or not) freezes very well.  Do this in a single layer.  Once frozen move to zip top bags or other container.  I freeze because fresh pasta, especially filled, can get sticky...sticking to the plate it is on, or to itself. It's just easier to work with if you freeze it.  Quality is not compromised, and you can toss in boiling water in its frozen state when you are ready to cook it.