pizza and pasta
Our pizza and pasta selection
Beef Ravioli
Cheese Ravioli
Chicken Pesto Ravioli
Stuffed Shells
Spinach Ravioli
Tri-Color Tortilini
Mushroom Ravioli
Mushroom Renata Pizza
Margherita Pizza
Bowtie Farfalle Dececco
Tonnerlli Nero
Spaghetti Dececco
Spinach Linguine
cooking instructions
Cooking is part science, part instinct. While there's no one-size-fits-all method, a little guidance goes a long way. We've pulled together our favorite tried-and-true techniques to help you get the most flavor, tenderness, and enjoyment out of every meal.
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Steam - Place ravioli to steam tray. Pour water into pan and heat until water is boiling then turn down the heat to simmer. Place steam tray on pan and cover with lid until the bottoms are lightly browned.
Pan Fry - Add oil to pan and heat until oil slides around easily. Add a layer of ravioli and flip every 1-2 minutes until crispy or both sides start to brown.
Boil - Bring water to a boil, add ravioli to boiling water, reduce heat to low simmer, and stir gently for 4-6 minutes.
Bake - Preheat oven to 350ºF. Place ravioli on parchment lined trays and place in oven for 35-40 minutes or until thoroughly cooked. Let stand for 10-15 minutes before serving.
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Bake - Preheat oven to 350ºF. Place ravioli on parchment lined trays and place in oven for 35-40 minutes or until thoroughly cooked. Let stand for 10-15 minutes before serving.
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Boil - Add 1/2 teaspoon of salt and bring a pot of water to a rolling boil. Add frozen tortellini and bring water to a boil again. Drain and mix with butter or preferred sauce.
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Bake - Preheat oven to 425ºF and remove packaging. Place pizza directly on the middle oven rack, no tray needed. Heat for 9-11 minutes or longer for a crispier crust.
NOTE: Do not use convection oven or microwave.