SKU# 34351
Grilled portabella, onions, asparagus, red and yellow bell peppers, roasted garlic blended with ricotta, mozzarella, and a blend of Italian cheeses; wrapped in par cooked basil pasta. (Medium Hexagon)
Net Weight: 6 lbs.
Pack: 2/3 lbs.
Count: Approx. 15-16 per lb.
Features & Benefits
- High quality premium product
- Par Cooked (Fresh Pasta)
- Large Particulate
- Labor Savings
- No Waste
- Easy Preparation & Cook Time
- 18 Months (546 day) frozen shelf life. (Prepped to order)
Menu Inspirations
- Aglio e olio and pepperoncino, garnished with fried leeks and dusted with grated Pecorino Romano.
- Kalamata olive tapenade, seared sea scallops crispy pancetta, and a delicate lemon-pepper vinaigrette.
- Seared swordfish fillet with sauteed endive and escarole; finished with a sherry wine Beurre Blanc.
- Chicken breast sauteed with garlic, capers, olives and pine nuts; basil pesto and freshly grated Pecorino Romano.
- Arugula pesto sauce, molten ricotta cheese and basil.
- Roasted red pepper pesto, toasted almonds and Vermont goat cheese.
General Sauce & Wine Pairings
- Brown Butter & Herbs, Chardonnay
- Garlic Oil Cheese, Pinot Grigio
- Roasted Tomato Marinara, Cabernet Sauvignon
- Creamy Mushroom Sauce, Pinot Grigio
Special Claims
- Ready to Eat – NO
- Vegetarian – YES
- Vegan – NO (Contains Eggs)
- Gluten Free – NO
- Halal – NO
- Organic – NO
- Kosher – NO
- Natural – NO
- Bioengineered – NO
Cooking Instructions
Step 1: Bring 6 quarts of water to 1 lb. of pasta to a rolling boil
Step 2: Drop ravioli and stir gently.
Step 3: Cooking chart – cooking times are from a frozen state.
Recommended Cook Time: Approx. 4 ½ to 5 minutes
RECOMMENDED SERVING SIZE: 5-7 pieces (depending on Lunch or Dinner menu)