Every bite of this ravioli makes you feel like you are standing in the middle of a Rocky Mountain stream. The Ancient Grain Farro gives the filling a nice nutty crunch and the fresh corn leaves your taste buds with an absolutely satisfying sweet finish.
- Rocky Mountain Smoked Trout Ravioli with Grilled Spring Onion, Crispy Sunchoke, Chive Crème Fraîche
- 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: Trout (Trout, Salt, Cane Sugar, Fruitwood & Hardwood Smoke), Onions, Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), Butter, Corn, Farro, Garlic, Chive. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Eggs, Wheat Gluten, Vegetable Oil, Salt.
Contains: Eggs, Fish, Milk, Wheat.