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 green-striped vegetarian ravioli is filled with a delicious blend of sautéed spinach leaves, asiago cheese, roasted garlic and whole milk ricotta.

Ingredients:
Filling: Ricotta cheese (pasteurized whole milk, vinegar, salt), spinach, asiago cheese (pasteurized whole milk, culture, salt, enzymes), mozzarella cheese (pasteurized whole milk, culture, salt, enzymes), roasted garlic, romano cheese (pasteurized sheep milk, cultures, salt, enzymes, whey), breadcrumbs (unbleached wheat flour, evaporated cane juice/sugar, yeast, sea salt), egg whites, butter, parmesan base (parmesan cheese {milk, culture, salt, enzymes}, salt, yeast extract, unsalted butter, corn oil, olive oil, crème powder, sugar and natural flavoring), romano base (romano cheese {milk, culture, salt, enzymes}, salt, yeast extract, butter, corn oil, crème powder, non-fat dry milk, olive oil and natural flavoring), milk, water, salt, pepper, sage powder, nutmeg.
Pasta: Durum flour, water, eggs, spinach powder, turmeric oil.

Storage: Store Nuovo spinach 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 spinach ravioli is best cooked from a frozen state.

In a large saucepan or stockpot bring salted water to a rolling boil. Add the ravioli, then stir immediately to keep it from sticking to the bottom of the pot (which can cause 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.

This pasta works well with either tomato or cream sauces.

Pasta Recipes

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