Fresh Pasta and Ravioli Cooking Guide
1. For each pound of pasta, bring 2 quarts of water to a full boil, adding a teaspoon of olive oil, and a pinch of salt, if desired.
2. Place pasta into boiling water, and stir gently.
NOTE: Frozen Raviolis Should Not Be Defrosted Prior To Cooking.
3. Cook Pasta As Follows:
Angel Hair . . . 45 seconds -1 minute
Spaghetti . . . 1-2 minutes
Linguini . . . 2-3 minutes
Fettucine . . . 3-4 minutes
Pappardelle, Macaronis, Fusilli, Rigatonis, Shells . . . 3-5 minutes
Gnocchis . . . 3 minutes, or Until They Float
Ravioli, Tortelloni . . . . 3-5 minutes, or until they all float
If you prefer a more tender pasta, once raviolis float, reduce water to a simmer and continue to cook for an additional 1-2 minutes.
4. Strain pasta, and toss with your favorite sauce, olive oil, or butter.