Parmigiano-Reggiano Raviolini

Parmigiano-Reggiano Raviolini

What better way to capture fresh farm flavors than between two fresh sheets of fine pasta.

Parmigiano-Reggiano Raviolini

CASE PACK 10 lbs. (1 x 10 lbs.)
SHELF LIFE 6 months (frozen)


Semolina (durum wheat, niacin, iron, thiamine, mononitrate, riboflavin, folic acid), Semolina, Parmiginao-Reggiano (cows milk, salt, rennet), Grana Padana (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

How to cook

Prepare a pot of boiling water.  We recommend 4 quarts of water per 1 lb.  of RP’s filled 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 4-5 minutes or until preferred al’ dente texture and drain. Pasta must be immediately tossed with a little sauce, oil, or butter to prevent sticking. Pasta may be par cooked, drained, tossed with 1 t of olive oil per lb., chilled, portioned in an air tight bag, and held up to 3 days.

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