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PAPPARDELLE, MOUNTAIN ASPARAGUS RAVIOLI
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.
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PAPPARDELLE’S, LOBSTER RAVIOLI IN PARSLEY FLECK DOUGH, 10 LB
Created by one of our original partners, David Bowen, for a high-end national restaurant group, this ravioli brings the essence of lobster into the neat little package of a ravioli. You simply won’t believe the taste!
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PAPPARDELLE’S, LOBSTER SWEET PEPPER RAVIOLI
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.
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PAPPARDELLE’S, SQUID INK LINGUINE, 10 LB.
– Calamari Pasta with Arrabbiata Sauce
– Pasta Nero Delle Seppie
– Scallops and Pesto Atop Venetian Calamari Linguine
– Venetian Calamari Linguine with Poached Salmon Verde
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WHITE TOQUE, COMTE RAVIOLI, SHEETED
Tiny French pasta from Royan stuffed with Comt̩ cheese and parsley. Raviole sheets are primarily used for gratins.