Additional information
Packsize | 120/1 OZ |
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Buttery, tangy Gorgonzola, CDC House-Blend Ricotta, Parmesan Cheese, toasted sourdough breadcrumbs, caramelized walnuts, Belgium Endive, wrapped in parsley flaked egg pasta. Great with steak, salad or as a stand-alone. Formerly called Gorgonzola Walnut Ravioli.
Luscious Portobello mushrooms blended with a touch of Porcini wrapped in egg pasta so thin you’ll see the mushroom color when cooked.
Wagyu Beef blended with black truffles, Porcini and Portobello au jus. Encased in golden pasta flecked with a bouquet of colorful herbs.
Luscious chunks of lobster and black tiger shrimp with fresh basil and Brandy encased in egg pasta flecked with black pepper.
A classic – creamy ricotta, Parmesan & Romano cheeses, deliciously blended with fresh baby spinach and spices enrobed in egg pasta.
Who knew such succulent asparagus grew in the Colorado high country? This ravioli has a bright, spring-like flavor that marries perfectly with the vegetables of summer. The lemon really brings out the fine asparagus and artichoke flavors of this ravioli.