With a name like Harvest Squash, one would think this ravioli would only be available in the fall. Popular demand quickly changed our seasonal intent. Since its debut, this ravioli has been one of our top sellers. With a filling that combines butternut squash, pumpkin and hazelnuts, what’s not to love? We thank Executive Chef David Bowen daily for turning one of his favorite personal recipes into this succulent ravioli! We're excited to now offer this in our new gluten-free dough!
We designed our GF pasta to be the best available anywhere, but you should know that it is made on a dedicated production line in the same general area as our gluten-based products. We believe our efforts to isolate our GF pasta have been successful as many Celiacs and gluten sensitive individuals have enjoyed our GF pasta since 2010, and we have independent lab tests confirming non-detect of gluten at 10 ppm. But if you are very sensitive to gluten, you should take into account that our facility is non-dedicated. For more information about this, click here.
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 10-12 minutes or until al dente, stirring intermittently. Drain and serve immediately.