Slow-roasted Japanese kabocha squash, known for its naturally sweet, rich, chestnut-like flavor, is blended with caramelized onions, pumpkin, fall spices, and aged smoked Dutch Gouda. Wrapped in spinach dough, this ravioli delivers a balance of sweet, savory and smoky flavors. Serve with miso-ginger brown butter, or roasted pairs, arugula, bacon, and balsamic reduction for a comforting fall-inspired dish.

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• - Onion Soubise, Crispy Sage, Toasted Hazelnuts

  - Brown Butter, Fresh Lemon, Sautéed Kale, Parmesan

  - Roasted Pear, Bacon, Arugula, Balsamic Reduction

• - Kabocha Squash with Caramelized Onions & Smoked Gouda Ravioli with Miso Brown Butter, Scallions & Chili Crisp

• 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 (Sweet Whey, Whole Milk, Sweet Cream, Culture, Vinegar, and Salt), Onion, Roasted Kabocha Squash (Sugar, Salt, Canola Oil), Smoked Gouda Cheese (Cultured Pasteurized Milk, Salt, Rennet, Annatto for Color), Pumpkin, Garlic, Olive Oil, Spices, Balsamic Vinegar (Wine Vinegar, Concentrated Grape Must, Caramel Color, Contains Sulfites), Butter, Salt. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Eggs, High-Gluten Flour, Water, Wheat Gluten, Spinach, Vegetable Oil, Salt, Spices.

  Contains: Eggs, Milk, Wheat.

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