Our ravioli this week features a blend of locally grown mushrooms from Mycopolitan Mushroom Co. (Philadelphia, PA). We roasted these mushrooms first to bring out their nutty flavor before we sauté them with onions, garlic and thyme. This mixture is then folded into Caputo Brothers ricotta (Spring Grove, PA.) and Parmigiano Reggiano DOP cheese which has been aged for 24 months. These pair beautifully with butter and fresh herbs.
Ingredients: Dough: Organic 00 flour, bolted Glenn wheat, eggs. Filling: Caputo Brothers ricotta, mushroom, onion, garlic, thyme, rose vinegar, black pepper, 24 month Parmigiano Reggiano DOP cheese, olive oil, salt.
Allergens: Wheat, Milk, Eggs, Soy
Net Weight: 9oz (255g) - 2 Servings
SOLD FROZEN. COOK FROM FROZEN. 30+ DAY SHELF LIFE.