This ravioli has a combination of crimini and portabello mushrooms that are sautéed with shallots, butter, red wine, and brandy then folded into a blend of rich, creamy ricotta, fresh mozzarella and imported Parmigiano. This sumptuous filling is surrounded by triangle shaped ravioli decorated with a mushroom and egg striped pattern.

Ingredients:
Filling: Portabella mushrooms, ricotta cheese (pasteurized whey, whole milk, cream, vinegar, salt), mozzarella cheese (pasteurized whole milk, culture, salt, enzymes), mire poix(onions, celery, carrots, butter, garlic, blended oil[ olive/ canola oil]), romano cheese(pasteurized sheeps milk, cultures, salt, enzymes, whey), breadcrumbs (bleached wheat flour, dextrose, yeast, salt), butter, egg whites, parsley, red wine (contains sulfites), Salt, pepper, garlic, blended oil( olive/ canola oil), herbs.
Pasta: Durum flour, water, eggs, caramel color, turmeric oil.