Goat Cheese with Herbes de Provence in Egg Dough - 24 PC, About 12 oz

Smooth, rich goat cheese and herbes de Provence combine in this delightful ravioli that will take your taste buds on a vacation to the South of France.
  • - Roasted Beets, Arugula, Hazelnuts, Hazelnut Oil

    - Sautéed Pears, Spinach, Walnuts, Hard Cider Reduction

    - Crispy Cauliflower, Capers, Brown Butter

  • 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 Cheese (Pasteurized Milk, Vinegar, Salt), Goat Cheese (Pasteurized Goat Milk, Salt, Cheese Cultures, Vegetal Rennet), Herbes de Provence & Other Spices, Salt. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Eggs, Wheat Flour (Milled Wheat, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Wheat Gluten, Vegetable Oil, Salt.

    Contains: Eggs, Milk, Wheat.