Maple Roasted Rainbow Carrot Ravioli with Arugula & Chèvre in Whole Egg Dough - 12 pc, about 12 oz

Hand chopped heirloom rainbow carrots oven-roasted with pure maple syrup combined with fresh, peppery arugula and artisanal chèvre cheese.
  • - Dijon-Maple Salmon, Arugula

    - Bacon, Chèvre, Dried Cranberry, Marcona Almonds

    - Harissa Chicken, Maple Bourbon Butter

  • - There are currently no recipes available for this product.

  • 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: Carrots, Impastata Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), Maple Syrup, Goat Cheese (Cultured Pasteurized Goat Milk, Salt, Enzymes), Arugula, Parmesan Cheese (Cow Milk, Cheese Culture, Salt, Enzymes), Half & Half (Milk, Cream, < 1% of Disodium Phosphate & Sodium Citrate), Butter, Salt, Extra Virgin Olive Oil, Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine, Mononitrate, Riboflavin, Folic Acid), Sherry Vinegar, Spices. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Eggs, High-Gluten Flour, Water, Wheat Gluten, Vegetable Oil, Salt.

    Contains: Eggs, Milk, Wheat.

  • Maple Roasted Rainbow Carrot Ravioli with Arugula & Chèvre in Whole Egg Dough Nutritional Statement