For each pound of pasta, bring 6 quarts of water to a rapid boil and add 1 tsp. salt (and 1 tsp of olive oil if desired). If pasta or ravioli is frozen, do not defrost. Boil for time indicated below:
- Thin Pasta Cuts & Shapes = 30 to 60 sec
- Thick Pasta Cuts & Shapes = 1 to 2 min.
- Gnocchi = 3 to 5 min.
- Ravioli (Square & Round) = 3 to 5 min.
- Jumbo Handmade Ravioli = 4 to 6 min.
- Raviolini = 3 to 5 min.
- Agnolotti = 3 to 5 min.
- Tortelloni = 3 to 5 min.
Remove with colander or slotted spoon and add toss with favorite sauce.