This intense vegetarian ravioli is Pappardelle’s take on gourmet Mexican cuisine. Looking for a fun way to prepare it? Try pan or deep frying this ravioli rather than boiling it. The crisp outer dough makes for a fun culinary experience.
Pairs well with these flavors:
Roasted Chiles, Grilled Onions, Red Beans, Cotija Cheese, Cheddar Cheese, Pico de Gallo.
Pairs well with these Pappardelle's sauces/oils/vinegars:
- Chimayo Chile Sauce
- Cilantro & Roasted Poblano Chile Pesto
- Jalapeño Olive 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: Green Chiles, Cheddar Cheese (Cultured Pasteurized Milk, Salt, Enzymes, Annatto Color, Corn Starch, Potato Starch, Powdered Cellulose), Onions, Butter, Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Red Beans, Extra-Virgin Olive Oil, Cotija Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Soy Fiber, Garlic, Mirepoix Base (Vegetable Purées (Carrot, Celery, Onion) Salt, Sugar, Maltodextrin, Corn Oil, Less than 2% of Autolyzed Yeast Extract, Potato Starch, Xanthan Gum, Natural Flavors, Carrot Juice Concentrate), Salt, Roasted Tomatoes, Spices, Green Jalapeños. 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 Cilantro, Chive, Wheat Gluten, Vegetable Oil, Salt.
CONTAINS: Eggs, Milk, Soy, Wheat.