Orchard Apple & Chèvre Ravioli in Sage Parsley Fleck Dough - 12 PC, About 12 OZ

Crisp orchard apples combined with creamy Laura Chenel chèvre goat cheese, sweet pecans and a homemade cranberry relish.

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• 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: Impastata (Sweet Whey, Whole Milk, Sweet Cream, Culture, Vinegar and Salt), Ricotta (Pasteurized Milk, Pasteurized Whey, Pasteurized Cream, Vinegar, Salt, Stabilizer (Modified Food Starch, Guar Gum, Carrageenan), Potassium Sorbate to protect flavor), Chèvre (Cultured Pasteurized Goat’s Milk, Salt, Enzyme), Apples (Apples, Sulfur Dioxide), Cranberry Relish (Cranberries, Brown Sugar, Granulated Sugar, Water, Brandy, Pecans, Orange Zest, Spices), Grand Marnier, Pecans, Orange Zest, Salt, Pepper. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Eggs, High-Gluten Flour, Water, Wheat Gluten, Vegetable Oil, Sage, Salt, Parsley, Natural Colors.

  Contains: Eggs, Milk, Pecans, Wheat.

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