Ravioli and Tortellini
For one pound of pasta, bring 3 - 4 quarts of water to a rolling boil. Add salt (optional but recommended) and pasta. Stir to separate pasta. Reduce heat so that pasta is simmering (tortellini and tortelloni may be cooked more vigorously). Simmer for 5 - 7 minutes. Our ravioli is fresh and delicate, vigorous boiling could cause it to open.
Sheet Pasta
For one pound of pasta, bring 3 - 4 quarts of water to a rolling boil. Add salt (optional but recommended) and pasta. Stir to separate pasta. Boil for 30 - 90 seconds, depending on the width of the pasta (30 - 40 seconds for spaghetti, 70 - 90 for pappardelle).
Extruded Pasta (Penne, Shells)
For one pound of pasta, bring 3 - 4 quarts of water to a rolling boil. Add salt (optional but recommended) and pasta. Stir to separate pasta. Boil for 4 - 6 minutes.
