Pappardelle's Artichoke & Lemon Ravioli in Egg Dough

Artichoke Lemon Ravioli in Egg Dough - 12 PC, About 12 oz

$ 12.00

Developed as a custom order for one of our farmers’ market vendors, this ravioli is both light and refreshing. The combination of fresh artichoke and lemon is sure to be an absolute crowd favorite.

Pairings
Recipes
Cooking Directions
Ingredients
Nutrition

Pairs well with these flavors:
Spinach, Artichoke Hearts, Seared Halloumi, Tzatziki, Pita Croutons, Roasted Red Pepper, Olive Tapenade, Soppressata, Provolone, Salmon, Asparagus, Tarragon Beurre Blanc

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
- Traditional Basil Pesto
- Basil Olive Oil
- California Meyer Lemon Olive Oil
- Artichoke & Lemon Ravioli with Grilled Chicken & Fresh Spinach
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), Artichoke Hearts, Mozzarella Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Parmesan Cheese (Cow Milk, Cheese Culture, Salt, Enzymes), Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Soybean Fiber, Salt, Carob Bean and/or Xanthan and/or Guar Gums), Lemons, Salt, Granulated Garlic, Spices, Natural Flavors. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine, Mononitrate, Riboflavin, Folic Acid), Eggs, Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Wheat Gluten, Vegetable Oil, Salt.

CONTAINS: Eggs, Milk, Soy, Wheat.

Artichoke Lemon Ravioli in Egg Dough - 12 PC, About 12 oz

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