Parmigiano-Reggiano Raviolini

Parmigiano-Reggiano Raviolini

The smaller filled cousin of the classic Italian staple “ravioli.” Stuffed with ricotta and the King of Italian cheese, “Parmigiano-Reggiano” .

Parmigiano-Reggiano Raviolini

Ingredients

Semolina (durum wheat, niacin, iron, thiamine, mononitrate, riboflavin, folic acid), Semolina, Parmiginao-Reggiano (cows milk, salt, rennet), American Grana (cows milk, salt, rennet),  ricotta (whey, milk, vinegar, culture, salt), potato flakes (potato, citric acid), filtered water, whole egg, olive oil, salt.

All RP’s ingredients are sourced locally where possible.

Nutrition Information

Recipes

How to cook

Prepare a pot of boiling water. We recommend 3 quarts of water per 9 oz. package of RP’s Fresh Pasta. With your hands, gently loosen the pasta. Once the water is at a rolling boiling, carefully place the loosened pasta into the water. Stir immediately to prevent the pasta from sticking together. Boil for 3-4 minutes or until preferred al’ dente texture. Pasta must be immediately tossed with a little sauce, oil, or butter to prevent sticking. Top with sauce as desired and serve.