|CASE PACK||10 lbs. (1 x 10 lbs.)|
|SHELF LIFE||12 months (frozen)|
Semolina (durum wheat, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), filtered water, ricotta , spinach, feta (pasturized milk, cheese culture, salt, enzyme), whole egg, garlic, salt, lemon oil, tumeric.
All RP’s ingredients are sourced locally where possible.
How to cook
Prepare a pot of boiling water. We recommend 4 quarts of water per 1 lb. of RP’s ravioli. 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. Once the water has returned to a boil reduce the heat to a gentle boil to prevent the ravioli from bursting, 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.