Our ravioli this week features a blend of locally grown mushrooms (chestnut, oyster, pioppini, and shiitake), from our friends at 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 finished with Royer Mountain aged cheese from Clover Creek Cheese Cellar (Williamsburg, PA.) These pair beautifully with cultured butter and fresh herbs.
Our pasta dough is made with organic spring wheat and pastured eggs from Horseshoe Ranch.
Allergens: Wheat, Milk, Eggs, Soy
Net Weight: 9oz (255g) - 2 Servings
SOLD FROZEN. COOK FROM FROZEN. 30+ DAY SHELF LIFE.