Lobster Ravioli in Sweet Red Pepper Dough - 12 pc, about 12 oz

Need we say more?! One of our earliest raviolis, the light reddish dough beautifully reminds you of the lobster’s shell. Our Lobster Ravioli was served during a State Dinner at the White House in the early 1990’s. And over the years we have been a “regular” on the table at the Colorado Governor’s Mansion.
  • - Creamy White Sauce with Fresh Tarragon atop Lobster Ravioli

    - Lobster Ravioli with Champagne Vanilla Beurre Blanc

  • 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: Lobster & Imitation Lobster (Pollack, Water, Sorbital, Potato, Modified Food Starch, Sugar, 2% or Less of the Following: Egg Whites, Wheat Gluten, Salt, Natural Flavors, Potassium Chloride, Whey Protein Concentrate, Sodium Tripolyphosphate Color Added), Shrimp, Half & Half (Milk, Cream, < 1% Disodium Phosphate & Sodium Citrate), White Wine (Contains Sulfites), Wheat Flour (Milled Wheat, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Butter, Lobster Stock (Water, Lobster Bodies, Onions, Carrots, Celery, White Wine, Leeks, Fennel, Parsley Stems, Lemon, White Peppercorns, Thyme, Paprika, Bay Leaves), Spices, Onion, Extra Virgin Olive Oil, Garlic, Natural Flavors, Tomato. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Eggs, Red Bell Pepper, Soybean Fiber, Roasted Red Pepper, Spice & Natural Coloring, Wheat Gluten, Vegetable Oil.

    Contains: Crustacean Shellfish, Eggs, Fish, Milk, Soy, Wheat.

  • Pappardelle's Lobster & Rock Shrimp Ravioli Nutritional Statement