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Filled Pasta

Ravioli, cappelletti — handle with care, they're worth it.

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Gnocchi

Pillowy potato dumplings that float when they're ready.

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All Other Pastas

Tagliatelle, spaghetti, and every other shape we make.

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Pasta with Butter Sauce

Brown butter is the move. Here's how to nail it every time.

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Cooking your Gnocchi

Gnocchi are more forgiving than they look.
The key is watching for the float — that's your cue.

Step by step

1
Bring a large pot of water to a roaring boil and salt it well — preferably with coarse salt.
2
Add the gnocchi gently into the boiling water. Do not stir.
3
When the gnocchi float to the surface, let them cook for about 30–60 seconds more, then remove.
4
Heat your sauce in a pan and add 1–2 ladles of the gnocchi cooking water and reduce the sauce. .
5
Add the gnocchi and toss gently to coat with the sauce.
6
Serve immediately and garnish with your choice of condiments..

Cooking times

From fridge

1–2 min

Al dente

From frozen

A little longer

Until al dente

Cooking your  Filled Pasta

Ravioli, cappelletti — they're delicate.
A gentle boil, not a rolling one, keeps them whole.

Step by step

1
Bring a large pot of water to a boil and salt generously.
2
Then add the filled pasta carefully.
3
The pasta will float to the surface. Once it floats, let it cook for another minute or so before removing.
4
Cook the pasta about 90% in the water — it finishes in the pan.
5
Heat your sauce in a pan and add 1–2 ladles of pasta water and reduce the sauce.
6
Add the pasta to the pan and finish cooking it in the sauce..
7
Serve immediately and garnish with your choice of condiments..

Cooking times

From fridge

1–2 min

Al dente

From frozen

A little longer

Until al dente

Pasta
with Brown Butter Sauce

This one trips people up. The sauce is four
ingredients and three minutes — once you know the
technique, you'll use it forever.

First, cook your pasta

1
Bring a large pot of water to a boil and salt it generously (In Italy they say the water should taste as salty as the sea).
2
Then add the filled pasta carefully.
3
Cook the pasta about 90% through in the water; it will finish in the pan with the sauce.
4
While the Pasta is cooking, separately, add butter to a frying pan over medium-high heat. Once it browns, add 2 Ladles of pasta water to the hot butter to emulsify your butter sauce.
5
Scoop out Pasta, add to the butter sauce and reduce to required consistency.
6
Serve immediately and garnish with your choice of condiments.

Cooking times

From fridge

1–2 min

Al dente

From frozen

A little longer

Until al dente

Cooking your Pasta

Tagliatelle, spaghetti, every other shape. The rule is always the same:
finish in the sauce, never on the plate.

Step by step

1
Bring a large pot of water to a boil and salt it generously(In Italy they say the water should taste salty as the sea.)
2
Ensure the water is on a roaring boil,, then add the pasta carefully..
3
For tagliatelle or spaghetti, gently unravel the nests once they enter the hot water.
4
Cook the pasta about 90% in the water, so it can finish cooking in the pan with the sauce.
5
Heat your sauce in a pan and add 1–2 ladles of pasta water and reduce the sauce.
6
Transfer the pasta into the pan and toss gently. This is what makes pasta and sauce one dish.
7
Serve immediately and garnish with your choice of condiments..

Cooking times

From fridge

1–2 min

Al dente

From frozen

A little longer

Until al dente

Tip

For other pasta shapes, stir gently while cooking so they don't stick together.

Storing your pasta.

Ravioli's pasta is made fresh every morning.
Here's how to keep it at its best until you're ready to cook.

Our Recommendation

Although the pasta will stay in the fridge for 2–3 days, we highly recommend you freeze the pasta to preserve the freshness.

Fresh Pasta

Tagliatelle, spaghetti, all shapes

Fridge

2–3 days

Frozen

6 weeks

  • Keep upright during transport to prevent sticking.
  • If pieces stick, separate gently — small tears can be sealed with a little dough.
  • If pieces stick, separate gently — small tears can be sealed with a little dough.
  • Freeze until firm, then transfer to a freezer bag

Gnocchi

Fresh potato dumplings

Fridge

1–2 days

Frozen

4 Weeks

  • Avoid excessive movement — gnocchi stick easily.
  • If stuck together, separate gently before cooking.
  • If very sticky, freeze until firm, then separate.