Hawaiian Purple Sweet Potato Ravioli in Egg Dough - 12 PC, About 12 oz

Slow-roasted Okinawan purple sweet potatoes with toasted coconut and macadamia nuts folded with ricotta for a sweet and savory flavor profile.
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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: Okinawan Purple Sweet Potato, Water, Impastata Ricotta Cheese (Sweet Whey, Whole Milk, Sweet Cream, Culture, Vinegar, Salt), Macadamia Nuts, Tamari Soy (Water, Soybean, Salt, Alcohol, Wheat), Organic Unsweetened Coconut Flakes, Shallots, Cilantro, Salt. 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, Soy, Tree Nuts (Coconut, Macadamia), Wheat.