Neapolitan Ravioli with Yellow Tomatoes & Herbs in Egg Dough - 12pc, about 12 oz

Slow roasted yellow tomatoes marinated with sweet garlic & herbs gently folded with fresh mozzarella and Pecorino Romano cheeses.
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    - Crispy Pancetta, Arugula, Crumbled Goat Cheese 

    - Grilled Zucchini & Summer Squash, Basil Pesto

  • - Neapolitan Ravioli with Nduja, Sautéed Peppers & Shaved Fontina

    - Skillet Baked Neapolitan Ravioli Lasagna

  • 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: Roasted Yellow Tomato, Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), Mozzarella Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Pecorino Romano Cheese (Sheep Milk, Cheese Culture, Salt, Enzymes), Pepper, Basil, Salt. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine, Mononitrate, Riboflavin, Folic Acid), Water, Eggs, Wheat Gluten, Vegetable Oil, Salt.

    Contains: Egg, Milk, Wheat.

  • Pappardelle's Neapolitan Ravioli with Yellow Tomatoes Nutritional Statement