Raffetto's Pasta
Instructions

Ravioli and Fresh Pasta with Sauce

Storage

Pasta Refrigerate pasta immediately upon delivery. Any pasta not eaten within 2 days of delivery should be frozen. All of Raffetto’s pasta can be frozen up to 2 months, and if stored frozen should be cooked frozen.

Sauce (if included) All sauces last in the refrigerator for up to 2 weeks, and may be frozen for up to 2 months.

Heating

Pasta The amount of salt in the water is very important. Raffetto’s does not put any salt in the dough; therefore it is critical to add salt to the water for maximum flavor. Add approximately 1½ tbsp. of salt per 10-qt pot, and cook 3-4 minutes. After straining the pasta, Raffetto’s suggests tossing your pasta in a small amount of olive oil to keep it from sticking. Avoid “shocking” the pasta with cold water as that will wash away some of the flavor.

Ravioli The amount of salt in the water is very important. Raffetto’s does not put any salt in the dough; therefore it is critical to add salt to the water for maximum flavor. Add approximately 1½ tbsp. of salt per 10-qt pot, and cook 6-8 minutes. Note – Ravioli should be broken apart before placing in boiling water. After straining the ravioli, Raffetto’s suggests tossing your ravioli in a small amount of olive oil to keep it from sticking. Avoid “shocking” the ravioli with cold water as that will wash away some of the flavor.

Sauce (if included) Heat Sauces in a non-reactive saucepan over low to medium heat, stirring frequently, until simmering hot. Pesto should never be heated and can be placed on pasta either cold, or ideally at room temperature. A good rule of thumb is to remove pesto from your refrigerator when you fill the pot with water.