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.
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.
Microwavable Personal Size
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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