Additional information
Packsize | 120/1 OZ |
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A new variation of the traditional southern comfort food. Reminiscent of sweet corn bread wrapped in egg pasta. Try it as a unique appetizer or main dish accompaniment.
One of our earliest raviolis, the light reddish dough beautifully reminds you of the lobster’s shell. To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil to prevent filled-products from breaking and stir gently for fifteen seconds. Cook pasta for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.
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.
Wagyu Beef blended with black truffles, Porcini and Portobello au jus. Encased in golden pasta flecked with a bouquet of colorful herbs.
An unforgettable culinary treat. Bursting with sweet Maine Lobster, Cognac and brown butter. Encased in chic Tuxedo pasta – one side is silky black and the other creamy white.
A classic – creamy ricotta, Parmesan & Romano cheeses, deliciously blended with fresh baby spinach and spices enrobed in egg pasta.