Description

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. We re excited to now offer this in our new gluten-free dough!

We designed our GF pasta to be the best available anywhere, but you should know that it is made on a dedicated production line in the same general area as our gluten-based products. We believe our efforts to isolate our GF pasta have been successful as many Celiacs and gluten sensitive individuals have enjoyed our GF pasta since 2010, and we have independent lab tests confirming non-detect of gluten at 10 ppm. But if you are very sensitive to gluten, you should take into account that our facility is non-dedicated. For more information about this, click here.

• Pairings
• Cooking Directions
• Ingredients
• Nutrition

• • Pairs well with these flavors:
    Spinach, Italian Wedding Soup, Parmesan Cheese, Basil, Fresh Ricotta, Sautéed Mushrooms, Bordelaise, Rosemary.

    Pairs well with these Pappardelle s sauces oils vinegars:
    – Marsala Cream Sauce with Champignon Mushrooms
    – Portabella & Roasted Garlic Sauce
    – Puttanesca Sauce
    – Red Wine Bison Bolognese Sauce
    – Roasted Garlic & Four Cheese Sauce
    – Roasted Tomato Marinara Sauce
    – Tomato Vodka Sauce
    – Plant-Based Tomato Vodka Sauce
    – Basil Olive Oil
    – Roasted Garlic Avocado Oil

  • 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 and cook for 10-12 minutes or until al dente, stirring intermittently. Drain and serve immediately.

  • Filling: Buffalo, Ricotta (Pasteurized Milk, Pasteurized Whey, Pasteurized Cream, Vinegar, Salt, Stabilizer (Modified Food Starch, Guar Gum, Carrageenan), Potassium Sorbate), Water, Onion, Half & Half (Milk Cream, Disodium Phosphate, Sodium Citrate, Carrageenan), Red Sheep Romano Cheese (Sheep’s Milk, Cheese Culture, Salt, Enzymes), Soy Protein (Soy Protein Concentrate, Caramel Color), Mozzarella (Pasteurized Skimmed Cow’s Milk, Cheese Culture, Salt, Enzymes, Powdered Cellulose, Calcium Propionate), Provolone Cheese (Pasteurized Cow’s Milk, Cheese Culture, Salt, Enzymes), Beef Stock (Beef Bones, Water), Fennel, Basil, Portabella Mushrooms, Garlic, Parsley, Tomatoes, Green Bell Peppers, Spices, Extra Virgin Olive Oil, Rosemary. Dough: Brown Rice Flour (Rice Flour, Rice Bran), Eggs, Water, Tapioca Flour, Konjac Xanthan Gum, Organic Corn Flour, Potato Flour, Egg Whites, Pea Protein, Salt.

    CONTAINS: Egg, Milk, Soy.