Size:	6lbs total (Approx. 16 portions).
Features:	Handmade Filling, Frozen
Origin:	Nuovo Pasta Productions in Connecticut
Ingredients:	See below.

This ravioli has roasted eggplant & red peppers with garlic and olive oil mixed with capers, sundried tomato and caramelized onion, then folded into a blend of ricotta, mozzarella and sharp pecorino romano. This truly Mediterranean flavored filling is surrounded by spinach and red pepper striped triangle ravioli.

Ingredients:
Filling: Ricotta cheese (pasteurized whey, whole milk, cream, vinegar, salt), eggplant, romano cheese(made from cow's milk, salt, enzymes), peppers (roasted peppers, water, salt, citric acid), mozzarella cheese (pasteurized whole milk, culture, salt, enzymes), salt, pepper, herbs), sundried tomatoes (sundried tomatoes, citric acid, potassium sorbate, salt. contains sulfites), basil, egg whites, breadcrumbs (bleached wheat flour, dextrose, yeast, salt), blended oil(olive/ canola oil), garlic, lemon juice, parsley, salt, paprika oil, annatto, pepper, carmine.
Pasta: Durum flour, water, eggs, spinach powder, tomato powder.

Storage: Store Nuovo vegetable pansotti 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 4-5 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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