SKU# 35776
Pumpkin and butternut squash puree blended with Parmesan and mascarpone cheeses and brown sugar; wrapped in par cooked egg pasta. (Small Round)
Net Weight: 6 lbs.
Pack: 2/3 lbs.
Count: Approx. 24-25 per lb.
Features & Benefits
- High quality premium product
- Par Cooked (Fresh Pasta)
- Labor Savings
- No Waste
- Easy Preparation & Cook Time
- 18 Months (546 day) frozen shelf life. (Prepped to order)
Menu Inspirations
- Roasted root vegetable and sage cream sauce
- Baked with caramelized onion cream, cremini mushrooms, baby spinach and cinnamon-sea salt crusted pepitas
- Caramelized onion cream and sweet peas
- Dried cranberries and baby spinach sautéed and served in an amaretto cream sauce
- Caramelized onion cream, shiitake mushrooms, Parmesan and port wine sappa
General Sauce & Wine Pairings
- Brown Butter Sage, Chardonnay
- Maple Cream, Merlot
- Bacon Onion Balsamic, Pinot Noir
Special Claims
- Ready to Eat – NO
- Vegetarian – NO
- 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 to 4½ minutes
RECOMMENDED SERVING SIZE: 6-8 pieces (depending on Lunch or Dinner menu)