If you like mushrooms, especially ones with woodsy flavors, this is the ravioli for you! One of Pappardelle’s very first raviolis, it remains one of our most popular. We're excited to now offer this in our new gluten-free dough.
We designed our GF pasta to be the best available anywhere, but you should know that it is made on a dedicated production line in the same general area as our gluten-based products. We believe our efforts to isolate our GF pasta have been successful as many Celiacs and gluten sensitive individuals have enjoyed our GF pasta since 2010, and we have independent lab tests confirming non-detect of gluten at 10 ppm. But if you are very sensitive to gluten, you should take into account that our facility is non-dedicated. For more information about this, click here.
Pairs well with these flavors:
Fresh Mushrooms, Garlic, Red-Wine, Shallots, Caramelized Onions, Thyme, Parmesan Cheese
Pairs well with these Pappardelle's sauces/oils/vinegars:
- Brown Butter Sage Cream Sauce
- Lemon Alfredo Sauce
- Marsala Cream Sauce with Champignon Mushrooms
- Porcini Mushroom & Tomato Sauce
- Portabella & Roasted Garlic Sauce
- Puttanesca Sauce
- Roasted Garlic & Four Cheese Sauce
- Roasted Tomato Marinara
- Plant-Based Romesco Sauce with Hemp Hearts
- Plant-Based Kale Basil Pesto
- Sun-Dried Tomato Pesto
- Traditional Basil Pesto
- Colorado Hemp Seed Oil
- Roasted Garlic Avocado Oil
- Modena Barrel-Aged Balsamic
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 and cook for 10-12 minutes or until al dente, stirring intermittently. Drain and serve immediately.