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

This ravioli has a sumptuous blend of lobster and chopped basil folded into a creamy lobster mousse encased in a flat leaf parsley pasta.

Ingredients:
Filling: Lobster seafood blend (shrimp [shrimp, salt, sodium tripolyphosphate,sodium bisulfite],lobster, lobster stock[water, lobster, onions, carrots, celery, white wine, leeks, fennel, parsley, lemon, white peppercorns, thyme, paprika, bay leaves], lobster sauce[lobster, butter, white wine (sulfites),water, cornstarch]), ricotta cheese (pasteurized whey, whole milk, cream, vinegar, salt), mozzarella cheese (pasteurized whole milk, culture, salt, enzymes), peppers (roasted peppers, water, salt, citric acid), parsley, water, breadcrumbs (bleached wheat flour, dextrose, yeast, salt), cream sherry(sulfites), heavy cream(milk), mire poix (onions, celery, carrots, butter, garlic, blended oil( olive/ canola oil), salt, pepper, herbs), egg whites, paprika oil, lemon juice, basil, salt, cornstarch, garlic, pepper.
Pasta: Durum flour, water, eggs, parsley, turmeric oil.

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.

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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