Size:	96 pieces (Approx. 16 portions, 6lbs total).
Features:	Handmade Filling, Frozen
Origin:	Nuovo Pasta Productions in Connecticut
Ingredients:	See below.

The filling for this ravioli is made from lobster meat that is steamed, coarsely chopped, mixed with fresh herbs and drawn butter. This mixture is then folded into a Spanish sherry infused lobster mousse. The finished filling is wrapped in ravioli made from sheets of black squid ink pasta and plain egg pasta.

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, squid ink.

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. 3-5 days thawed.

Nuovo pasta 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 cooked and al dente.

Using a spider or strainer to scoop out the pasta rather than pouring it into a colander will help protect its appearance.

Pasta Recipes

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