Roasted Parsnip Ravioli in Egg Dough - 12 PC, About 12 oz

Oven-roasted parsnips gently folded with potatoes, Parmesan and mascarpone creates the ultimate canvas for any winter seasonal dish!

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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: Potatoes, Parsnips, Mascarpone Cheese (Pasteurized Milk and Cream, Citric Acid), Parmesan (Pasteurized Cow’s Milk, Cheese Culture, Salt, Enzyme), Extra-Virgin Olive Oil, Water, Salt, Parsley. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine, Mononitrate, Riboflavin, Folic Acid), Eggs, Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Wheat Gluten, Vegetable Oil, Salt.

    Contains: Eggs, Milk, Wheat.