Here you'll find answers to some frequently asked questions regarding our fresh pastas!

Q: What sauce should I use with the pasta?
A: The more flavorful the pasta, the less flavorful the sauce. Individual taste should be taken into account. Don't be afraid to be creative.

Q: How long can I keep ravioli and pasta after I purchase it?
A: Fresh ravioli should be refrigerated and used the day of purchase or by the next day. Freeze unused portion. If the ravioli is purchased frozen, keep it in the freezer until you're ready to use it.
Fresh pasta can remain refrigerated for 3-4 days from the day of purchase, freeze unused portion.

Q: How much pasta do I need for each person?
A: As a main dish:
 Fresh Pasta (Long Linguini, Fettucine...) - 1/3 lb. per person.
 Fresh Pasta (Short Rigatoni, Fusilli, Penne...) - 1/3 lb. per person.
Ravioli - large, round - 6-8 ravioli per person..
Ravioli - medium, square - 10-12 ravioli per person.
Dry Pasta - 1/4 lb per person.

Q: How should I cook ravioli?
A: First bring a large pot of slightly salted water to a boil. Place ravioli gently into the water and cover. After 1 minute, reduce the heat, (to medium flame) and remove the cover.
**Never cook ravioli in rapidly boiling water, this will cause them to break**
The water should take about 3-5 minutes to return to a simmer. At this point, you should allow ravioli to simmer for an additional 4-5 minutes in water from start to finish. Remove ravioli from water with a slotted spoon. Place in serving platter and cover with sauce. Serve and enjoy.
**Remember to keep heat at a medium flame and do not place too many ravioli into one pot.**

Q: How should I cook fresh pasta?
A: First bring a large pot of lightly salted water to a boil. Take the pasta and gently toss in the air to loosen it slightly. This will also remove some of the corn meal. Next place pasta into rapidly boiling water, stir immediately. Cover for 1-2 minutes so the water can come back to temperature. Then remove cover and stir pasta again. The water should start to simmer at this point. For thinner pasta cuts, (Angel Hair, Spaghetti and Linguine), it is just about ready when it begins to float on the top of the water. Thicker cuts (Fettucine or wider), may take a minute or so longer. Drain the water and stir in some sauce or olive oil immediately or pasta will stick together. Serve and enjoy.
For short pasta cuts such as Rigatoni, Penne and Fusilli, follow the same procedure. Add 2-3 minutes of simmering time to cook it just right. These types of pasta are slightly thicker and require a little more cooking time.