Ricotta, Mozzarella & Asiago Heart Ravioli This classic Italian combination of sharp aged asiago, creamy ricotta & a milky fresh mozzarella is encased in a heart-shaped ravioli flavored with ground pink and black peppercorn pasta.
 
Origin: Nuovo Pasta 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. Cook for 5-6 minutes. Stir immediately to avoid pasta from sticking to the bottom of the pot (which causes breakage.)

Specifications: Each order is for 5 lbs of pasta. There are 160 small hearts in each box (which is about 15 portions.)

Shipping Method: Fedex Overnight

Recipe Idea:

Fresh Tomato Sauce

1/3 cup extra virgin olive oil 
1/4 cup finely chopped onion
3 cloves fresh garlic, minced or pressed
4 cups ripe tomatoes, cut into ½ inch dice
2 teaspoons aged balsamic vinegar 
1/2 cup fresh basil, cut into slender ribbons (chiffonade)
Sea salt and black pepper (to taste)
Parmesan Cheese

Note: to make chiffonade, roll basil leaves lengthwise into tight cylinder. Slice cylinder crosswise into 1/8 inch ribbons.

Heat oil in large heavy skillet over medium heat. Add onions, 1/2 tsp salt, a gring of black pepper, and a 1/2 tsp sugar; sauté until soft, about 10 minutes, stirring frequently. Add garlic; sauté 1 minute, stirring to prevent browning. Add tomatoes and balsamic vinegar and bring to simmer. Lower heat and cook uncovered until softened, stirring frequently. For a fresher sauce with firmer tomatoes, simmer just 5 minutes. For a softer, smoother sauce, simmer longer—up to 15 minutes. Stir in basil during last minute of cooking; add salt and pepper to taste. Top freshly cooked and drained Ricotta, Mozzarella & Asiago ravioli with sauce and finish with freshly grated parmesan cheese.

Makes sauce for 4 servings ravioli.