Cacio e Pepe with Lobster Ravioli in Cracked Pepper Dough - 12 PC, About 12 oz

Succulent butter poached lobster is blended with ricotta con latte, Pecorino Romano, Grana Padano, and freshly ground black pepper for a unique twist on the Roman classic dish for a creamy, salty & sharp flavor balance.

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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: Ricotta Con Latte (Pasteurized Whey, Cream and Milk, Vinegar, Salt), Imitation Lobster  (Pollack, Water, Sorbitol, Potato Starch, Modified Food Starch, Sugar, 2% or Less of the Following: Extracts of Lobster, Blue Crab, Snow Crab, Egg Whites, Wheat Gluten, Salt, Natural Flavors, Potassium Chloride, Whey Protein Concentrate, Sodium Tripolyphosphate Color Added),  Lobster, Pecorino Romano Cheese (Pasteurized Sheep's Milk, Cheese Cultures, Salt, Enzymes, Powdered Cellulose), Grana Padano Cheese (Pasteurized Milk, Salt, Rennet, Lysozyme), Butter (Pasteurized Cream, Natural Flavorings), Salt, Soybean Fiber, Spices, Xanthan Gum. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Eggs, Wheat Gluten, Vegetable Oil, Salt.

  Contains: Eggs, Milk, Wheat, Soy, Crustacean Shellfish (Lobster, Blue Crab, Snow Crab), FISH (Pollock).

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