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 dramatic ravioli is dark orange on one side and white on the other. Inside is a blend of sweet fire roasted peppers, smoked mozzarella cheese, chopped basil, and ricotta.

Ingredients:
Filling: Ricotta cheese (pasteurized whole milk, vinegar, salt), red pepper (pimentos, water, salt & citric acid), mozzarella cheese (pasteurized whole milk, culture, salt, enzymes), parmesan cheese (part skimmed pasteurized cow's milk, cheese cultures, salt, rennet), breadcrumbs (wheat flour, evaporated cane juice/sugar, yeast, sea salt), basil, parmesan base (parmesan cheese {milk, culture, salt, enzymes}, salt, yeast extract, unsalted butter, corn oil, olive oil, creme powder, sugar and natural flavoring), egg whites, water, parsley, salt, black pepper.
Pasta: Durum flour, water, eggs, red pepper, tomato powder, annatto, turmeric.

Storage: Store Nuovo roasted pepper 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 until cooked and 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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