Celery Root w/ Gruyere, Dijon & Herbs Ravioli in Egg Dough - 12 PC, About 12 OZ

  • - Lemon Alfredo Sauce

  • 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.
  •  INGREDIENTS: Filling: Celery Root, Potatoes, Gruyere Cheese (Cows Milk, Cheese Culture, Salt, Enzymes), Mascarpone (Pasteurized Milk & Cream, Citric Acid), Sour Cream (Cultured Cream), Heavy Cream (Mono and Diglycerides, Polysorbate 80, Carrageenan), Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt, Acid: Citric Acid, Potassium Metabisulfite), Salt, Rosemary, Black Pepper. 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, MILK, WHEAT.