Size:	96 pieces (Approx. 16 portions, 6lbs total).
Features:	Handmade Filling, Frozen
Origin:	Nuovo Pasta Productions in Connecticut
Ingredients:	See below.

At holiday time, all of northern Italy awaits this wonderful, but simple mixture of oven-roasted butternut squash, Parmigiano cheese and whole milk ricotta piped into nutmeg pasta. Great all year round as a vegetarian entree!!

Ingredients:
Filling: Ricotta cheese (pasteurized whole milk, vinegar, salt), butternut squash, mozzarella cheese (pasteurized whole milk, culture, salt, enzymes), pumpkin, parmesan cheese (part skimmed pasteurized cow's milk, cheese cultures, salt, rennet), eggs, breadcrumbs (wheat flour, evaporated cane juice/sugar, yeast, sea salt), honey, egg whites, blended oil (olive/canola oil), salt, parsley, black pepper, nutmeg, cinnamon, annatto.
Pasta: Durum flour, water, eggs, nutmeg.

Storage: Store Nuovo squash 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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