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), Eggs, Wheat Flour (Milled Wheat, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Wheat Gluten, Vegetable Oil, Salt.
Contains: Eggs, Fish, Milk, Wheat.