Italian Style Buffalo Meat Ravioli in Egg Dough - 12 pc, about 12 oz

Our goal with this ravioli was to create pasta reminiscent of good Italian sausage. The fennel and basil are particularly pronounced. We originally created this ravioli with soy instead of buffalo meat. We found the buffalo meat did a much better job of helping us achieve an Italian meatball approach.
  • - Spinach, Italian Wedding Soup, Parmesan

    - Puttanesca, Basil, Fresh Ricotta

    - Sautéed Mushrooms, Bordelaise, Rosemary

  • - White Wine Sauce with Fresh Sage over Italian Style Buffalo Meat Ravioli

  • 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: Buffalo, Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), Water, Onions, Half & Half (Milk, Cream, < 1% of Disodium Phosphate & Sodium Citrate), Romano Cheese (Sheep Milk, Cheese Culture, Salt, Enzymes), Soy Protein, Beef Stock (Beef Bones, Water), Mozzarella Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Provolone Cheese (Pasteurized Cow Milk, Cheese Cultures, Salt, Enzymes), Fennel, Basil, Portabella Mushrooms, Garlic, Parsley, Dried Tomatoes, Green Bell Peppers, Spices, Red Peppers, Extra-Virgin Olive Oil, Rosemary. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Eggs, Wheat Flour (Milled Wheat, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Wheat Gluten, Vegetable Oil, Salt.

    Contains: Eggs, Milk, Soy, Wheat.

  • Pappardelle's Italian Style Buffalo Meat Ravioli Nutritional Statement