Wild Mushroom Ravioli in Cracked Pepper Egg Dough - 12 PC, About 12 OZ

If you like mushrooms, especially ones with woodsy flavors, this is the ravioli for you! One of Pappardelle’s very first raviolis, it remains one of our most popular.

• Pairings
• Recipes
• Cooking Directions
• Ingredients
• Nutrition

• Pairs well with these flavors:

  Fresh Mushrooms, Garlic, Red-Wine, Shallots, Caramelized Onions, Thyme, Parmesan Cheese

  Pairs well with these Pappardelle's sauces:

  - Marsala Cream Sauce with Champignon Mushrooms

  - Porcini Mushroom & Tomato Sauce

  - Portabella & Roasted Garlic Sauce

• - Red Wine Sauce over Wild Mushroom Ravioli

  - Wild Mushroom Ravioli with Sun-Dried Tomato Pesto Cream Sauce, Fresh Spinach & Bacon

• 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 and cook for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.

• INGREDIENTS: Filling: Domestic & Imported Mushrooms (including Shiitake, Oyster, Woodear, Bolete), Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), Onion, Parmesan Cheese (Cow Milk, Cheese Culture, Salt, Enzymes), White Wine (Contains Sulfites), Wheat Flour (Milled Wheat, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Butter, Bread Crumbs (Unbleached Wheat Flour, Sugar, Salt, Yeast), Garlic, Spices, Extra-Virgin Olive Oil, Natural Flavors, Sherry (Sherry Wine, Salt, Sulfur Dioxide), Mushroom Stock (Classic Mushroom Essence, Mushroom Stock, Sherry Wine (Contains Sulfites), Tapioca Starch, Salt, Spices, Natural Garlic Extract), Granulated Onion. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Eggs, Wheat Gluten, Pepper, Vegetable Oil, Salt.
  CONTAINS: EGGS, MILK, WHEAT.
  

•