Celery Root w/ Onions & Garlic 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.
  • Filling: Celery Root, Potatoes, Ricotta (Pasteurized Milk, Vinegar, Salt), Onions, Sour Cream (Cultured Cream), Parmesan (Cow's Milk, Cheese Culture, Salt, Enzymes), Romano Cheese (Sheep Milk, Cheese Culture, Salt, Enzymes), Heavy Cream (Mono and Diglycerides, Polysorbate 80, Carrageenan), Butter, Extra Virgin Olive Oil, Garlic.

    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.