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Italian Style Buffalo Meat Ravioli in Egg Dough

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Our goal with this ravioli was to create pasta reminiscent of good Italian sausage. The fennel and basil are particularly pronounced. We originally created this ravioli with soy instead of buffalo meat. We found the buffalo meat did a much better job of helping us achieve an Italian meatball approach.

$10.50
 | 
12 large squares - about 12 oz.
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Product Specifications

Ingredients:
Filling: Buffalo, Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), Water, Onions, Half & Half (Milk, Cream, < 1% of Disodium Phosphate & Sodium Citrate), Romano Cheese (Sheep Milk, Cheese Culture, Salt, Enzymes), Soy Protein, Beef Stock (Beef Bones, Water), Mozzarella Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Provolone Cheese (Pasteurized Cow Milk, Cheese Cultures, Salt, Enzymes), Fennel, Basil, Portabella Mushrooms, Garlic, Parsley, Dried Tomatoes, Green Bell Peppers, Spices, Red Peppers, Extra-Virgin Olive Oil, Rosemary. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Eggs, Wheat Flour (Milled Wheat, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Wheat Gluten, Vegetable Oil, Salt
Contains:
Eggs, Milk, Soy, Wheat