Colorado Sweet Corn Ravioli in Egg Dough - 12 PC, About 12 oz

Farm-fresh Colorado-grown Sweet Corn combined with creamy Impastata cheese and white wine makes for a succulent, end-of-summer treat. We developed this ravioli for the Hotel Jerome in Aspen, CO -- one of the finest hotels in the country.

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  • 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: Impastata Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), Sweet Corn, Heavy Cream (Mono and Diglycerides, Polysorbate 80, Carrageenan), Water, Onions, Parmesan Cheese (Cow Milk, Cheese Culture, Salt, Enzymes), Butter, White Wine (Contains Sulfites), Bread Crumbs (Unbleached Wheat Flour, Sugar, Salt, Yeast), Wheat Flour (Milled Wheat, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Sugar. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Eggs, Wheat Gluten, Vegetable Oil, Salt.

    Contains: Eggs, Milk, Wheat.

  • Pappardelle's Colorado Sweet Corn Ravioli Nutritional Statement