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Homestyle Cheese Ravioli in Egg Dough

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If you ever have the pleasure to walk the narrow streets of Italy, you will find small corner cafes that serve hand-pressed cheese ravioli in thick egg dough. Pappardelle's co-founder David Bowen infused five cheeses into this simple, yet elegant, ravioli to pay tribute to the fine Italian purveyors that inspired him to found our company. 

12 large squares – about 12 oz.

Product Specifications

Filling: Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), Romano Cheese (Sheep Milk, Cheese Cultures, Salt, Enzymes), Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Soybean Fiber, Salt, Carob Bean and/or Xanthan and/or Guar Gums), Provolone Cheese (Pasteurized Cow Milk, Cheese Cultures, Salt, Enzymes), Parmesan Cheese (Cow Milk, Cheese Cultures, Salt, Enzymes), Eggs, Soybean Fiber, Spices, Salt. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Eggs, Wheat Gluten, Vegetable Oil, Natural Colors, Salt
Eggs, Milk, Soy, Wheat