How to blanch fresh pasta

Hello my names Luke Holder, and today I’m going to show you how to blanch and refresh Ravioli.

The only time that we’d encourage blanch ravioli as if inside the ravioli we have a raw mix, such as a lobster moose, anything along those lines chicken moose anything along those lines, especially if it’s a warm meat or fish, the blanch just ensures that in the first stage that it’s definitely cooked and then we’ll show you how to refresh it and it makes it a little bit quicker to service.

So once again, we have

Close Message - I might contribute in the future

I love what you do, let me contribute right now

our seasoned pot of salted boiling water, we add our ravioli and a ravioli this we’d encourage a blanching roundabout 3 minutes to make sure the raw moose on the inside is thoroughly cooked, so that’s been in there roundabout 3 minutes, it feels firm it feels blanched, and then we just glance it straight into ice water. When it comes to refreshing that it will only need a minute or two in the boiling water before being finished and then washed.

Find your next job as a Chef de Partie here.

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

A little from you keeps this space free for all. Let’s keep lifting the industry, together.