Roasted Beet & Chèvre Ravioli in Egg Dough - 24pc, about 12 oz

Coarsely chopped sous-vide beets & fresh, spicy arugula lightly folded into an artisanal cheese blend of: chèvre, asiago, impastata, mozzarella, & parmesan.
  • - Beet Greens, Hazelnut, Balsamic Reduction

    - Orange Supremes, Roasted Rhubarb, Arugula

    - Mint, Pistachio, Chèvre

  • - There are currently no recipes available for this product.

  • 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: Beets, Goat Cheese (Cultured Pasteurized Goat Milk, Salt, Enzymes), Impastata Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), Mozzarella Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Asiago Cheese (Cow Milk, Cheese Culture, Salt, Enzymes), Parmesan Cheese (Cow Milk, Cheese Culture, Salt, Enzymes), Arugula, Salt, Orange, Sherry Vinegar, Spices. 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: Egg, Milk, Wheat.

  • Roasted Beets & Chèvre Ravioli in Egg Dough