Our ravioli features a whey-based cow's milk ricotta from Caputo Brothers Creamery (Spring Grove, PA). You should also know all of their cheese includes at least 10% buffalo milk, with this number increasing as Rynn and David grow their herd. We mix the ricotta with an aged raw cow's milk cheese called Royer Mountain. This hard, salty cheese shares some qualities with Parmigiano Reggiano and is produced by Clover Creek Cheese Cellar in Williamsburg, PA. Fresh marjoram is added to the filling, which is similar to oregano but has notes of citrus and pine. This classic preparation really allows you to appreciate the quality of these handcrafted cheeses.
Our pasta dough is made with organic spring wheat and pastured eggs from Horseshoe Ranch.
Allergens: Wheat, Milk, Eggs
Net Weight: 9oz (255g) - 2 Servings
SOLD FROZEN. COOK FROM FROZEN. 60+ DAY SHELF LIFE.