This ravioli has fresh Maine lobster meat that is steamed, coarsely chopped, mixed with fresh herbs and drawn butter. Then it is folded into a Spanish sherry infused lobster mousse. Squid ink and egg pasta surrounds this sumptuous filling.
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 6.5lbs of stuffed pasta. Each piece is about 2.5” x 2.5”. There are 90 pieces per box (which is about 18 portions.)
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