Homestyle Cheese Ravioli in Homestyle Egg Dough - 12 PC, About 12 OZ

If you ever have the pleasure to walk the narrow streets of Italy, you will find small corner cafes that serve hand-pressed cheese ravioli in thick egg dough. Pappardelle's co-founder David Bowen infused five cheeses into this simple, yet elegant, ravioli to pay tribute to the fine Italian purveyors that inspired him to found our company. Simple Pairings Recipes Cooking Directions Ingredients Nutrition - Italian Sausage, Broccoli Rabe, Provolone Cheese - Olive Tapenade, Pancetta, Fresh Mozzarella - Bolognese - Homestyle Cheese Ravioli with Bolognese Sauce - Homestyle Cheese Ravioli with Roasted Beets & Strawberries 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)