Cranberry Mascarpone Ravioli in Sage Parsley Fleck Dough - 12 PC, About 12 OZ

One of our earlier creations from Executive Chef David Bowen, this festive ravioli is a must-have to kick off the holiday season. Fresh cranberries are hand-mixed with creamy mascarpone, and complemented with brown sugar, pecans, brandy & Grand Mariner, and finished with a little orange zest for a warm, delightful flavor profile that can be served sweet or savory. 

• Simple Pairings
• Recipes
• Cooking Directions
• Ingredients
• Nutrition

• - Sage Butter, Caramelized Onions, Candied Pecans

  - Fried, Madagascar Vanilla Bean Ice Cream, Chocolate Shavings, Orange Zest

  - Pork Loin, Roasted Root Veggies, Brown Butter, Rosemary

• - Harvest Cobb Salad with Cranberry Mascarpone Ravioli 'Croutons'

• 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: Cranberries, Mascarpone Cheese (Pasteurized Milk & Cream, Citric Acid), Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), Brown Sugar, Water, Sugar, Pecans, Brandy, Cornstarch, Modified Food Starch, Orange Zest, Grand Marnier, Spices. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Eggs, Wheat Flour (Milled Wheat, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Wheat Gluten, Sage, Vegetable Oil, Parsley, Salt, Spices for Coloring.

  Contains: Eggs, Milk, Wheat.

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