Created for French fine dining, the elevated French classic trout almondine is traditionally made with pan-seared trout, a buttery sauce, and toasted almonds. Our twist features smoked rainbow trout and toasted almonds, gently folded with ricotta and Parmesan, then finished with fresh lemon and hand-chopped parsley for a bright, buttery filling and a modern twist on the refined original. Serve simply with brown butter and lemon, or elevate it with a white wine caper sauce and haricot verts.

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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: Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), Cream (Milk Cream, Disodium Phosphate, Sodium Citrate, Carrageenan), Parmesan Cheese (Cows Milk, Cheese Culture, Salt, Enzymes), Smoked Trout (Salt, Cane Sugar, Fruitwood & Hardwood Smoke), Butter (Pasteurized Cream, Natural Flavorings), Onions, Almonds, Shallots, Lemon Zest, Garlic, Parsley, Salt. 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, Fish (Trout), Milk, Tree Nuts (Almonds), Wheat.

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