Originally created for a high-end restaurant concept, this simple, mildly flavored ravioli is the perfect canvas for any dish. Try it with short rib and a rich red wine demi, or butter-poached shrimp and a lobster cream sauce.
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- Lemon Alfredo Sauce
- 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.
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Filling: Potatoes, Celery Roots, Water, Mascarpone Cheese (Pasteurized Milk & Cream, Citric Acid), Parmesan (Cow Milk, Cheese Cultures, Salt, Enzymes), Salt.
Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Eggs, Wheat Flour (Milled Wheat, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Wheat Gluten, Vegetable Oil, Salt.
Contains: Eggs, Milk, Wheat.
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