Rock Shrimp & Lobster Ravioli in Egg Dough - 12 pc, about 12 oz

White wine and butter poached lobster & rock shrimp with essences of shallots and fresh parsley.
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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: Rock Shrimp, Lobster & Lobster Classic (Alaska Pollock, Water, Pea Starch, Sugar, Sorbitol, Modified Tapioca Starch, Contains 2% or Less of: King Crab Meat, Natural and Artificial Flavor (Extracts of Blue Crab, Snow Crab, Lobster, And Alaskan Pollock), Refined Fish Oil (Anchovy, Sardine), Rice Wine (Water, Rice, Koji), Egg Whites, Sea Salt, Potassium Chloride, Disodium Inosinate, Sodium Pyrophosphate, Soy Lecithin, Carmine, Paprika, Color Added), Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), Half & Half (Milk, Cream, <1% Disodium Phosphate, Sodium Citrate), White Wine (Contains Sulfites), Wheat Flour (Milled Wheat, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Butter, Shallots, Garlic, Onion, Olive Oil, Chive, Lemons, Spices, Modifed Food Starch, Lobster Base (Lobster, Salt, Maltodextrin, Hydrolyzed Corn Protein, Whey, Lobster Extract, Butter Oil, Autolyzed Yeast Extract, Tomato Paste, Onion Powder, Dehydrated Potato Flakes, Extractive of Paprika, Natural Butter Flavor, Spice Exrtactives, Garlic Powder, Saffron), Salt, Natural Flavors. 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: Crustacean Shellfish, Eggs, Fish, Milk, Soybeans, Wheat.

  • Pappardelle's Rock Shrimp & Lobster Ravioli Nutritional Statement