Chicken ravioli with sun dried tomatoes, feta cheese and fresh basil
Stuffed pasta must be cooked from the frozen state, it should never be pre thawed. Add pasta to simmering water with 1 tsp. salt and stir to keep pasta from sticking to the pot. Cook pasta at a gentle simmer over medium heat for 7-8 minutes. Recommend cooking stuffed pasta to order.If you must pre-cook, par cook 75%. Drain and cool pasta in an ice bath or under cool running water until pasta and filling are cold. Pasta can then be tossed with 1 teaspoon olive oil per pound of cooked pasta, portioned, refrigerated and reheated in boiling water for 1 minute. Enjoy!