Point Reyes Blue Cheese w/ Walnuts, Pears & Balsamic Ravioli - 12 PC, About 12 OZ


  • - Modena Barrel-Aged Balsamic Vinegar

    - Raspberry Balsamic Vinegar

  • 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.
  •  INGREDIENTS: Filling: Impastata Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), Pointe Reyes Blue Cheese (Cultured Raw Cows' Milk, Salt, Enzymes, Penicillium Roqueforti), Pears (Pears, Sulfur Dioxide), Romano Cheese (Sheep Milk, Cheese Culture, Salt, Enzymes), Walnuts, Heavy Cream (Heavy Cream, Mono & Diglycerides, Polysorbate 80, Carrageenan), Spinach, Honey, Balsamic Vinegar (May Contain Sulfites). 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. CONTGAINS: EGGS, MILK, TREENUTS, WHEAT.