Winter Pear & Gorgonzola Ravioli in Peppercorn Trio Dough - 24 PC, About 12 OZ

Like your favorite salad, this ravioli is perfect with roasted walnuts and a light vinaigrette drizzle. Whether you are experiencing this ravioli as a stand-alone or actually tossing it into a salad, the flavor profile will be nothing short of exceptional.
  • - Arugula, Toasted Pine Nuts, Currants, Champagne Vinegar

    - Rosemary, Parmesan, Toasted Pecans

    - EVOO, White Wine, Dijon Mustard, Candied Walnuts, Mixed Greens

  • - Browned Butter and Walnut Sauce Over Winter Pear & Gorgonzola Ravioli

    - Winter Pear & Gorgonzola Ravioli Arugula Summer Salad

  • 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), Pears, Asiago Cheese (Cow Milk, Cheese Culture, Salt, Enzymes), Gorgonzola Cheese (Pasteurized Cow Milk, Salt, Enzymes), Eggs, Mascarpone Cheese (Pasteurized Milk & Cream, Citric Acid), Soybean Fiber, Salt, Spices. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Eggs, Wheat Gluten, Vegetable Oil, Black Pepper, Salt, Green & Pink Peppercorn.

    Contains: Eggs, Milk, Soy, Wheat.