Heirloom Tomato & Fresh Mozzarella Ravioli in Basil, Tomato & Egg Doughs - 12 PC, About 12 OZ

Our inspiration for this delicious ravioli was a fun twist on Caprese salad. Being that we have a preference for natural and organic ingredients, we worked with several sources to find the perfect Heirloom varietal tomato. Needless to say, this ravioli is bursting with flavor.

• Simple Pairings
• Recipes
• Cooking Directions
• Ingredients
• Nutrition

• - Burrata, Crispy Prosciutto/Speck, Pine Nuts, Basil Oil

  - Grilled Eggplant, Grilled Corn, Tomato Consomme

  - Capers, Anchovy, Olives, Parmesan Tuile

• - Burrata & Prosciutto Heirloom Tomato Ravioli Crisp

  - Heirloom Tomato & Fresh Mozzarella Ravioli Caprese Salad

  - Skillet Baked Heirloom Tomato Ravioli Lasagna

• 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: Heirloom Tomatoes, Fresh Mozzarella Cheese (Pasteurized Cow Milk, Cheese Cultures, Salt, Enzymes), Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), Parmesan Cheese (Cow Milk, Cheese Culture, Salt, Enzymes), Romano Cheese (Sheep Milk, Cheese Cultures, Salt, Enzymes), White Balsamic Vinegar, Basil, Salt, Pepper. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Eggs, Wheat Flour (Milled Flour, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Wheat Gluten, Tomatoes, Natural Coloring, Vegetable Oil, Salt, Basil.

  Contains: Eggs, Milk, Wheat.

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