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.
Tiny French pasta from Royan stuffed with Comt̩ cheese and parsley. Raviole sheets are primarily used for gratins.
Great as a vegetarian entrée, appetizer or main dish accompaniment. Splendid green filling wrapped in fresh egg pasta that becomes translucent when cooked.
Luscious Portobello mushrooms blended with a touch of Porcini wrapped in egg pasta so thin you’ll see the mushroom color when cooked.
Plump and creamy, brimming with ricotta, mascarpone, and hand-grated Parmesan. Wrapped in egg pasta.
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.