Size:	96 pieces, each 2.25" by 2.25" (Approx. 16 portions, 6lbs total).
Features:	Handmade Filling, All Natural (No Chemical Ingredients), Frozen
Origin:	Nuovo Pasta Productions in Connecticut
Ingredients:	See below.

This egg pasta ravioli is stuffed with a filling made from chopped steamed lobster meat mixed with fresh herbs and drawn butter. The cooked meat mixture is then folded into a Spanish sherry infused lobster mousse.

The lobster filling is the same used in Nuovo’s squid ink lobster ravioli, but the outer wrapper is less dramatic (black pasta isn’t suitable for every dish) and doesn’t have any of the ink’s sea brine flavor.

Ingredients:
Filling: Lobster (lobster meat, water, salt), ricotta cheese (pasteurized whole milk, vinegar, salt), mozzarella cheese (pasteurized whole milk, culture, salt, enzymes), breadcrumbs (wheat flour, evaporated cane juice/sugar, yeast, sea salt), lobster stock (water, lobster, wine (sulfites), lobster sauce (lobster sauce (lobster juice, butter, white wine [sulfites]. water, corn starch), heavy cream (milk), sherry wine, butter, egg whites, parsley, paprika oil, modified food starch, salt, black pepper.
Pasta: Durum flour, water, eggs.

Storage: Store Nuovo lobster 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.

Nuovo lobster ravioli 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 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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