BEST COOKING
FRESH PASTA
Fresh pasta must be kept refrigerated until use.
You may freeze our pasta in the box you receive it.
Bring 4-6 Quarts of water to boil. Add 1 TBSP of kosher Salt. Place pasta
in water. Stir gently with a pasta fork to separate. Bring to second boil. Reduce
heat to slow boil. Stir occasionally. Strain, sauce and serve. See below for
approximate cooking times:
When
cooking fresh pasta you can expect at least a 50% increase in weight during cooking. Fresh pasta, made with
egg, is porous and will absord much more water than dry pasta. For example, one pound of fresh uncooked
pasta will yield approximately 22-24 ounces of cooked pasta.
Thin
pasta (Angel Hair & Spaghetti) Cook 1-2 Minutes.
Thicker
pasta (Linguini and Fettuccine) 2-4 Minutes.
Fresh Cut pasta may be frozen for future
use. If you cook it from the frozen state add 1-2 minutes
of cooking time. Do not thaw once you freeze it. Cook
the pasta straight from the freezer and occasionally gently stir to separate.
RAVIOLI
Ravioli should be
kept frozen until use. To preserve freshness, all Ravioli are made and sold/delivered
fresh - It is recommended to freeze them as soon as you get home. This way, they will be much easier to handle and separate
prior to cooking. And they will taste just as good!
For 12-16 Ravioli bring 4-6 Quarts of water to a rolling boil. Add 1 TBSP of kosher salt. Place Frozen Ravioli in water. It’s
best to take them straight from the freezer. Add one at a time to Pot. Stir gently to prevent sticking. Return to boil. Reduce heat to slow boil. If cooked frozen, boil 14-17 minutes, stirring
occasionally. Remove Ravioli with a slotted spoon, sauce & serve. Never dump
them into a colander.
When
cooking fresh ravioli you can expect at least a 50% increase in weight during cooking. Fresh pasta
sheets, made with egg, are used in making the ravioli. These sheets are porous and will absord much more liquid than
dry pasta. For example, one pound of fresh uncooked ravioli will yield approximately 22-24 ounces of cooked
ravioli.
STORAGE
AND USE
Frozen pasta and ravioli should be used within 30-45 days from purchase.
SERVING
SUGGESTIONS
The rule of thumb is that
a pound of pasta serves 4-6 people as a main course and 6-8 people as an appetizer. It does not take into account the
richness of the sauce or added ingredients.
The number of servings will depend on
the course in the meal, integrity of the sauce and appetite.
Ravioli
16 Ravioli makes up approximately
one pound uncooked.
Note: Ravioli will become 30% larger in size when cooked.
4-5 Ravioli per serving for
entrée
1-3 Ravioli per serving as an appetizer
Fresh
Pasta (Spaghetti, Fettuccine, etc.)
Note: Fresh
pasta will absorb more water than boxed pasta and become larger in size when cooked.
4 - 6 ounces uncooked per serving as an entrée
2 ½ - 3 ½ ounces uncooked per serving
as an appetizer
BUON APPETITO!
