Butternut Squash Ravioli
Filling (Butternut Squash, Ricotta (Whey, Milk, Cream, Vinegar), Parmesan Cheese (Pasteurized Cultured Part-Skimmed Milk, Salt, Enzymes), Heavy Cream (Cream, Milk), Bread Crumbs (Wheat Flour, Yeast, Salt), Mostarda (Quince, Apple, Sugar, Mustard Flavor), Unsalted Butter (Cream), Chicory Root Fiber, Potato Starch, Vegetable Fiber, 2% or Less of Amaretti Cookies (Sugar, Apricot Kernels, Egg Whites, Lactose and Milk Proteins, Leavening (Sodium Hydrogen Carbonate), Natural Flavor), Dehydrated Potatoes, Salt, Natural Flavors), Pasta (Durum Wheat Flour, Eggs, Water, Tomato).
Preparation: Follow cooking instructions to ensure product reaches temperature of 160 degrees F. 1. Heat 6 quarts of water to a gentle boil. Add a pinch of salt. 2. Add pasta; do not separate uncooked pasta if it sticks together. It will naturally separate while cooking. Cook 4 minutes, and drain. 3. Enjoy the wonderful flavors of my fillings as we do in Italy: toss in melted butter or extra virgin olive oil and top freshly grated cheese. If frozen, do not thaw; cook additional 1 minute. Serving Suggestions: Pair with Giovanni Rana alfredo sauce or try ravioli with prosciutto & pecans. Toss prepared ravioli with olive oil. Top with prosciutto and finish with chopped pecans. Keep refrigerated. Use or freeze by date on front of package. May be frozen one month.