Wild Mushroom Ravioli in Cracked Pepper Egg Dough - 12 PC, About 12 OZ

If you like mushrooms, especially ones with woodsy flavors, this is the ravioli for you! One of Pappardelle’s very first raviolis, it remains one of our most popular. Pairings Recipes Cooking Directions Ingredients Nutrition Pairs well with these flavors: Fresh Mushrooms, Garlic, Red-Wine, Shallots, Caramelized Onions, Thyme, Parmesan Cheese Pairs well with these Pappardelle's sauces: - Marsala Cream Sauce with Champignon Mushrooms - Portabella & Roasted Garlic Sauce - Red Wine Sauce over Wild Mushroom Ravioli - Wild Mushroom Ravioli with Sun-Dried Tomato Pesto Cream Sauce, Fresh Spinach & Bacon 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 and cook for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately. INGREDIENTS: Filling: Domestic & Imported Mushrooms (including Shiitake, Oyster, Woodear, Bolete), Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), Onio