This ravioli has crabmeat & steamed lobster that are coarsely ground and tossed with drawn butter and herbs. This mixture is folded into a crab mousse them piped into a striped round ravioli with squid ink, egg, and red pepper pasta.
Origin: Nuovo Pasta 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 piece is about 2.5” in diameter. There are 100 pieces per box (which is about 16 portions.)
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