These raviolis have wild mushrooms picked in the forests of Italy are sautéed with butter, shallots, and brandy then mixed with a blend of Parmigianino and ricotta in a half-moon shaped black pepper pasta.
Origin: Nuovo Pasta Productions 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 4-5 minutes.
Specifications: Each order is for 10lbs of stuffed pasta. There are 1450 pieces per box (which is about 30 portions.)
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