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Pasta & Ravioli:
For each pound of pasta, bring 6 quarts of water to rapid boil and add 1 tsp salt and 1 tbsp of olive oil if desired. If product is frozen, do not defrost. Add product and begin timing when water returns to full boil. Boil for time below:
Thin Pasta Cuts & Shapes 30-60 sec
Thick Pasta Cuts & Shapes 1-2 min.
Potato Gnocchi 4-5 min.
Ravioli (Square & Round) 4-6 min.
Ravioli (Jumbo Handmade) 6-8 min.
Ravioletti 4-6 min.
Raviolini 4-6 min.
Agnolotti 4-6 min.
Cappelletti 4-6 min.
Tortelloni 4-6 min.
Tortellini 4-6 min.
Remove with colander or slotted spoon and add a small amount of sauce, butter, or olive oil to prevent sticking.
Manicotti & Stuffed Shells:
If frozen, defrost thoroughly by leaving overnight in refrigerator. Cover bottom of baking dish with sauce. Add manicotti or stuffed shells and cover completely with sauce. Bake in conventional preheated 350º oven for 35 to 40 minutes.
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Take Home Meal
Aluminum Pans—Remove cover
and bake in preheated oven
at 350º for 35 to 40 minutes.
Sterno pans
Heat same as above or in
sterno rack with cover on
for 60 to 90 minutes.
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Microwavable Personal Pans
Peel back one corner of cover and
heat on high power in microwave
oven for 5 to 15 minutes.
Sauces
Heat uncovered over low heat
in saucepan for 10-15 mins; or
open cover of container and heat
on high power in microwave oven
for 3 to 6 minutes.
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Wholesale
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