Bison Short Rib Ravioli in Egg Dough - 24 PC, About 12 OZ

Rocky Mountain bison is slow-braised for 8+ hours in a homemade red wine reduction and hand-blended with fontina, Parmesan, and ricotta for a tender, tasty ravioli packed full of flavor!
  • Pairs well with these flavors:
    Garlic, Rosemary, Sage, Shallots, Sautéed Mushrooms, Broccolini, Asparagus, Crispy Onion Straws, Glazed Carrots, Chives, Red Wine Reduction, Thyme

    Pairs well with these Pappardelle's sauces/oils/vinegars:
    Marsala Cream Sauce
    - Roasted Garlic & Four Cheese Sauce
    - Tomato Vodka Sauce
    Bella Sol Basil Olive Oil
    - Bella Sol Modena Barrel-Aged Balsamic

  • - No recipe at this time. 

  • 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: Roasted Bison Short Rib (Bison Short Rib, Water, Red Wine (Contains Sulfites), Celery, Onion, Carrot, Tomato Paste, Garlic, Salt, Beef Stock (Beef Bones, Water), Anchovies, Shiitake Mushrooms, Cocoa Powder, Thyme, Rosemary, Pepper), Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), Fontina Cheese (Cultured Milk, Enzymes, Salt), Parmesan Cheese (Cow Milk, Cheese Culture, Salt, Enzymes), Crushed Red Pepper, Granulated Garlic, Onion Powder, Salt. Dough: Durum Semolina Wheat Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Whole Egg, Water, Wheat Gluten, Vegetable Oil, Salt.

    CONTAINS: Eggs, Milk, Soy, Wheat.