Wild Mushroom Ravioli in Cracked Pepper Egg Dough - 12 pc, about 12 oz

If you like mushrooms, especially ones with woodsy flavors, this is the ravioli for you! One of Pappardelle’s very first raviolis, it remains one of our most popular.
  • - Red Wine Sauce over Wild Mushroom Ravioli

    - Wild Mushroom Ravioli with Sun-Dried Tomato Pesto Cream Sauce, Fresh Spinach & Bacon

  • 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: Domestic & Imported Mushrooms (including Shiitake, Oyster, Woodear, Bolete), Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), Onion, Parmesan Cheese (Cow Milk, Cheese Culture, Salt, Enzyme), Wheat Flour (Milled Wheat, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Butter, Mushroom Stock (Classic Mushroom Essence, Mushroom Stock, Sherry Wine (Contains Sulfites), Tapioca Starch, Salt, Spices, Natural Garlic Extract), White Wine (Contains Sulfites), Bread Crumbs (Unbleached Wheat Flour, Sugar, Salt, Yeast), Garlic, Extra Virgin Olive Oil, Sherry (Sherry Wine, Salt, Sulfur Dioxide), Natural Flavors, Spices, Granulated Onion. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Eggs, Wheat Gluten, Pepper, Vegetable Oil, Salt.

    Contains: Eggs, Milk, Wheat.

  • Pappardelle's Wild Mushroom Ravioli Nutritional Statement