Braised Tarragon Carrot Ravioli in Parsley Fleck Dough - 12 pc, about 12 oz

Field carrots braised in fresh squeezed orange juice combined with tarragon, honey and a dash of red pepper flake.
  • - Pot Roast, Maple Syrup Reduction

    - Pork Chop, Orange Marmalade

    - Scallop, Fennel, Black Olives

  • - 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, Orange Juice, Water, Impastata Ricotta (Sweet Whey, Whole Milk, Sweet Cream, Culture, Vinegar, Salt), Onion, Parmesan Cheese (Cow Milk, Cheese Culture, Salt, Enzymes), Butter, Heavy Cream (Mono and Diglycerides, Polysorbate 80, Carrageenan), Chicken Stock (Roasted Chicken Stock, Mirapoix Stock (Carrot, Celery, Onions)), Honey, Salt, Tarragon, White Pepper, Red Pepper Flake. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Eggs, High-Gluten Flour, Water, Wheat Gluten, Parsley, Vegetable Oil, Salt.

    Contains: Eggs, Milk, Wheat.

  • Pappardelle's Braised Tarragon Carrot Ravioli Nutritional Statement