Size:	96 pieces, each 2.25" by 2.25" (Approx. 16 portions, 6lbs total).
Features:	Handmade Filling, All Natural (No Chemical Ingredients), Frozen
Origin:	Nuovo Pasta Productions in Connecticut
Ingredients:	See below.

This vegetarian ravioli is filled with a mix of slow-roasted portabella mushrooms, ricotta, fontina cheese and herbs.  The outer pasta has been decorated with yellow and brown stripes for a dramatic effect on the plate.

Ingredients:
Filling: Portabella, ricotta cheese (pasteurized whole milk, vinegar, salt), fontina cheese (pasteurized milk, cheese culture, salt, rennet), mozzarella cheese (pasteurized whole milk, culture, salt, enzymes), breadcrumbs (unbleached wheat flour, sugar, yeast, sea salt), butter, egg whites, parmesan base (parmesan cheese {milk, culture, salt, enzymes}, salt, pepper, red wine, blended oil (olive/canola oil), herbs.
Pasta: Durum flour, water, eggs, caramel, turmeric oil.

Storage: Store Nuovo ravioli in a 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.

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 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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