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.
Hand-cut beef blended with flecks of Italian Oregano, Rosemary, Thyme, Basil and freshly picked spinach. Encased in egg pasta, speckled with parsley and oregano.
Tiny French pasta from Royan stuffed with Comt̩ cheese and parsley. Raviole sheets are primarily used for gratins.
Perfect for that special meal or appetizer. Duck Confit accompanied with smoked duck and rich tangy apples. Enrobed in herb-flecked pasta.
Gorgeous pieces of Jumbo Lump Crab blended with our delicious house Ricotta make this Ravioli an exceptionally decadent experience.
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.