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$ 12.00
We created this ravioli and its fresh exquisite flavor profile for a local Denver chef. His white tablecloth restaurant caters to some of South Denver’s elite.
Pairs well with these flavors:
Fresh tomatoes, roasted garlic, lemon, caramelized onions, chives, roasted red pepper, giardiniera, red wine, red meat.
Pairs well with these Pappardelle's sauces/oils/vinegars:
- Portabella & Roasted Garlic Sauce
- Puttanesca Sauce
- Red Wine Bison Bolognese Sauce
- Roasted Garlic & Four Cheese Sauce
- Roasted Tomato Marinara
- Tomato Vodka Sauce
- Plant-Based Tomato Vodka Sauce
- Plant-Based Kale Basil Pesto
- Sun-Dried Tomato Pesto
- Traditional Basil Pesto
- Basil Olive Oil
- California Meyer Lemon Olive Oil
- Roasted Garlic Avocado Oil
- Fresh Tomato Sauce with Basil atop Asiago Cheese, Roasted Garlic and Fresh Basil Ravioli
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), Asiago Cheese (Cow Milk, Cheese Culture, Salt, Enzymes), Roasted Garlic, Mozzarella Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Basil, Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Soybean Fiber, Salt, Carob Bean and/or Xanthan and/or Guar Gums), Parmesan Cheese (Cow Milk, Cheese Culture, Salt, Enzymes), Bread Crumbs (Unbleached Wheat Flour, Sugar, Salt, Yeast), Soybean Fiber, Natural Flavors, Salt, Granulated Garlic, Spices. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Eggs, Wheat Gluten, Vegetable Oil, Salt, Turmeric for Spice and Color.
CONTAINS: Egg, Milk, Soy, Wheat.
