Burrata Ravioli w/ Lemon & Arugula in Tomato Basil Dough - 12 PC, About 12 oz

Developed for higher end restaurants in Colorado by our culinary chef, Chef Jacob, this ravioli features creamy, buttery burrata cheese folded with fresh lemon zest, hand-chopped arugula, and a pinch of crushed red pepper flakes for a bit of heat, enveloped in tomato basil dough.

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• - Pesto Cream Sauce, Chopped Pistachios, Sweet Corn, Fresh Basil, Burrata Dollop

  - Lemon Beurre Blanc, Blistered Cherry Tomatoes, Asparagus Spears, Pecorino-Romano Cheese

  - Heirloom Tomato Bruschetta, Cold-Pressed Olive Oil, Crostini, Balsamic Drizzle

• - No Recipes Currently At This Time

• To prepare, bring 4 quarts (3.8 liters) of lightly salted water to a boil. Add pasta to water, return water to a gentle boil to prevent filled-products from breaking and stir gently for fifteen seconds. Cook pasta for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.

• Filling: Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), Burrata Cheese (Pasteurized Milk, Pasteurized Cream, Vinegar, Enzymes, Salt), Arugula, Lemons, Soybean Fiber. Dough: Durum Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Eggs, Wheat Flour (Milled Wheat, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Tomatoes, Wheat Gluten, Spices, Basil, Canola Oil, Natural Coloring, Salt.

  Contains: Eggs, Milk, Soy, Wheat.

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