| Size: |
96 pieces (Approx. 16 portions, 6lbs total). |
| Features: |
Handmade Filling, Frozen |
| Origin: |
Nuovo Pasta Productions in Connecticut |
| Ingredients: |
See below. |
This ravioli has imported porcini mushrooms that are sautéed with butter and marsala wine, then combined with plump oven-roasted shitake and portabello mushrooms. This mushroom combination is then folded into a blend of creamy ricotta, fresh mozzarella and coarsely chopped herbs. Once the filling is finished, it is wrapped in egg pasta studded with black pepper.
Ingredients: Filling: Mushrooms (portabella, shiitake, porcini), ricotta cheese (pasteurized whole milk, vinegar, salt), mozzarella cheese (pasteurized whole milk, culture, salt, enzymes), breadcrumbs (wheat flour, evaporated cane juice/sugar, yeast, sea salt), romano (pasteurized sheep's milk, cultures, salt, enzymes, whey), butter, marsala wine, eggs, red wine, food starch modified, parsley, salt, garlic, blended oil (olive/canola oil), black pepper, herbs.
Pasta: Durum flour, water, eggs, black pepper.
Storage: Store Nuovo mushroom 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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