Additional information
Packsize | 120/1 OZ |
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Roasted zucchini, carrots, sautéed spinach with garlic, sun-dried tomatoes, and fresh basil. Encased in unique pasta – one side spinach (green), the other tomato (red).
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.
A sophisticated blend of Japanese pumpkin (Kabocha), sweet potato & Mascarpone with a touch of garlic; great year-round. Wrapped in natural carrot pasta skin.
Tiny French pasta from Royan stuffed with Comt̩ cheese and parsley. Raviole sheets are primarily used for gratins.
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.