This ravioli has whole bay scallops and large whole shrimp that are sautéed and combined with roasted shitake mushrooms and freshly chopped herbs, then finished with a Spanish fino sherry and a creamy reduction. This richly textured seafood filling is piped into an extra large 4” round ravioli, herb studded pasta.
Origin: Nuovo Pasta Productions in Connecticut
Cooking Tips: Stuffed pasta is best if cooked from a frozen state. After opening the pasta case, place in a zip lock bag in the freezer until ready to cook.
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 6-8 minutes.
Specifications: Each order is for 5lbs of stuffed pasta. Each ravioli is about 4” in diameter. There are 32 pieces per box (which is about 16 portions.)
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