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Fresh pasta can be kept refrigerated or frozen until use.


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 time:


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. 


Keep in mind, fresh cut pasta may be frozen for future use.  If you cook it from the frozen state add 30 seconds or so of cooking time.  Do not thaw once pasta is frozen.  Cook the pasta straight from the freezer and gently stir often using a pair of tongs to help the noodles separate.



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.





Frozen pasta and ravioli should be used within 30-45 days from purchase. 






Serving size 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.




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






Note: Fresh pasta will absorb more water than dry 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