Cooking is an art and nothing is exact, so feel free to experiment and try things.  When honed, your intuition is your best tool.  Below are some compiled cooking methods we have used or found.

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BEEF, CHEESE, SPINACH & CHEESE, AND MUSHROOM RAVIOLI:

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.

 

STUFFED SHELLS: 

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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TORTELLINI:

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 mixed with butter or preferred sauce.

MARGHERITA & WHITE BIANCA PIZZA:

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.

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CREME BRULEE:

Broil - Preheat broiler to highest setting.  Sprinkle sugar over the custard and place the creme brulee on a baking sheet.  Broil for 2-3 minutes until there is a golden crust on top.  Let it cool at room temperature for 10 minutes before serving.
Caramelizing - Sprinkle sugar over the custard and caramelize the with a torch.  Let it cool at room temperature for 5 minutes before serving.