Plant-Based Tuscan White Bean Ravioli in Summer Herb Dough - 12 PC, About 12 OZ

A hearty, yet delicately flavored plant-based ravioli filled with white beans, onions, spinach, celery and carrots and wrapped in summer herb dough. We originally created this ravioli at the request of a food service customer who imports high quality gourmet foods from around the world and recently adapted it for our new plant-based line of ravioli.

• Pairings
• Cooking Directions
• Ingredients
• Nutrition

• Pairs well with these Pappardelle's sauces/oils/vinegars:
  - Brown Butter Sage Cream Sauce
  - Lemon Alfredo Sauce
  - Roasted Garlic & Four Cheese Sauce
  - Plant-Based Kale Basil Pesto
  - California Meyer Lemon Olive Oil
  - Colorado Hemp Seed Oil
  - Roasted Garlic Avocado Oil

• 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: White Beans, Onions, Spinach, Celery, Extra-Virgin Olive Oil, Vegetable Puree Mix (Carrots, Onions, Celery), Salt, Sugar Maltodextrin, Corn Oil, Less Than 2% of Autolyzed Yeast Extract, Potato Starch, Xanthan Gum, Natural Flavors, Carrot Juice Concentrate), Salt, Garlic, Thyme, Spices. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Wheat Flour (Milled Wheat, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Dill, Parsley, Wheat Gluten, Basil, Leeks, Vegetable Oil, Chives, Spices.
  
  CONTAINS: Wheat.

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