Basil Pesto Ravioli featuring Crescenza-Stracchino Cheese in Egg Dough - 12 pc, about 12 oz

Tangy, creamy Crescenza-Stracchino cheese gently folded with stem picked basil, whole roasted pine nuts, & fresh garlic.
  • - Chicken, Herby Pine Nuts

    - Flank Steak, Balsamic Reduction

    - With Minestrone Soup

  • - Basil Pesto Ravioli with Zucchini, Roasted Tomatoes & Oil Cured Olives

  • 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: Crescenza-Stracchino Cheese (Cultured Pasteurized Milk, Enzymes, Salt), Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), Basil, Mozzarella Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Parmesan Cheese (Cow Milk, Cheese Culture, Salt, Enzymes), Pinenuts, Bread Crumbs (Unbleached Wheat Flour, Sugar, Salt, Yeast), Parsley, Garlic, Modified Food Starch, Nutritional Yeast (Inactive Nutritional Yeast (Dried Yeast, Niacin, Pyridoxine Hydrochloride, Riboflavin, Thiamin Hydrochloride, Folic Acid, Vitamin B12), Granulated Garlic, Lemon. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Eggs, High-Gluten Flour, Water, Wheat Gluten, Vegetable Oil, Salt.

    Contains: Eggs, Milk, Tree Nuts, Wheat.

  • Pappardelle's Basil Pesto Ravioli Nutritional Statement