Pueblo Green Chile & Polenta Ravioli in Egg Dough - 12 PC, About 12 OZ

  • - Chimayo Chile Sauce

    - Roasted Garlic & Four Cheese Sauce

    - Cilantro & Roasted Poblano Chile Pesto


  • 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.
  • FillingPolenta (Water, Cornmeal), Green Chilis, Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), Asadero Cheese (Part Skim Milk Cheeses (Cultured Pasteurized Grade A Milk and Skim Milk, Sea Salt, Enzymes), Nonfat Milk, Sodium Citrate), Parmesan Cheese (Cow Milk, Cheese Culture, Salt, Enzymes), Butter, Spices, 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, Wheat.