Size:	96 pieces (Approx. 16 portions, 6lbs total).
Features:	Handmade Filling, Frozen
Origin:	Nuovo Pasta Productions in Connecticut
Ingredients:	See below.

This classic egg-pasta ravioli is filled with a four cheese blend of whole milk ricotta, parmesan, asiago and mozzarella.  A luxurious twist on a classic favorite, it can be paired with almost any sauce.

Ingredients:
Filling: Ricotta cheese (pasteurized whole milk, vinegar, salt), parmesan cheese (cultured pasteurized milk, salt, enzymes), asiago cheese (milk, enzymes, salt), mozzarella cheese (cultured pasteurized whole milk and skim milk, salt, enzymes), milk, parmesan base (parmesan cheese {milk, culture, salt, enzymes}, salt, yeast extract, unsalted butter, corn oil, olive oil, creme powder, sugar and natural flavoring), olive oil, egg whites, black pepper, salt, nutmeg.
Pasta: Durum flour, water, eggs, turmeric oil.

Storage: Store Nuovo cheese ravioli in its bag in your freezer until you’re ready to cook it.  After opening the bag, store the frozen pasta in zip-top bags with all the air pressed out for better shelf life.

Shelf Life: Up to 8 months frozen & unopened.  Use within two months of opening for absolute best quality. 3-5 days thawed.

Nuovo pasta is best cooked from a frozen state.

In a large saucepan or stockpot bring salted water to a rolling boil. Add Nuovo pasta, then stir immediately to avoid pasta sticking to the bottom of the pot (which causes breakage). Cook for 4-6 minutes until cooked and al dente.

Using a spider or strainer to scoop out the pasta rather than pouring it into a colander will help protect its appearance.

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