Gorgonzola & Walnut Ravioli in Egg Dough - 12 pc, about 12 oz

This is one of our best-selling ravioli. Looking for the perfect meal? Just pair this ravioli with a big salad and a bottle of hearty red wine!
  • - Browned Butter and Walnut Sauce over Gorgonzola & Walnut Ravioli

  • 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: Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), Gorgonzola Cheese (Pasteurized Cow Milk, Salt, Enzymes), Walnuts, Romano Cheese (Sheep Milk, Cheese Cultures, Salt, Enzymes), Soybean Fiber, Garlic, Salt, Spices, Onion Powder. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Eggs, Wheat Gluten, Vegetable Oil, Salt.

    Contains: Eggs, Milk, Soy, Tree Nuts, Wheat.

  • Pappardelle's Gorgonzola & Walnut Ravioli Nutritional Statement