Porcini Mushroom Agnolotti

6 lbs total (96 pieces)

$101

Includes Fedex Overnight Shipping
- All perishable products (such as meat or seafood)
  are sent with gel packs via either Fedex Priority or
  Fedex Standard overnight. Almost all non-perishable
  items (such as dried mushrooms or dried peppers)
  are sent via FedEx Ground or UPS Ground, which
  takes 2-7 business days for delivery. A few items
  are shipped via regular mail. The shipping method
  for each item is noted on each item page.
  
  Items that ship via Ground can be upgraded to
  overnight shipping (for a fee) by contacting us
  immediately after placing your order.

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

Wild mushrooms picked in the forests of Italy are sautéed with butter, then mixed with a blend of Parmigiano cheese and ricotta. Once complete, the filling is enclosed in half-moon shaped black pepper pasta.

Ingredients:
Filling: Mozzarella cheese (pasteurized whole milk, culture, salt, enzymes), breadcrumbs (unbleached wheat flour, sugar, yeast, sea salt), ricotta cheese (pasteurized whole milk, vinegar, salt), romano cheese (pasteurized sheeps milk, cultures, salt, enzymes, whey), mushrooms, butter, black pepper, salt, red wine, blended oil (olive/canola oil), parsley, garlic.
Pasta: Durum flour, water, eggs, black pepper.

Storage: Store Nuovo agnolotti 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 3-4 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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