Portobello Mushroom Ravioli–2-2.5lbs, 70 Count



Our authentic pasta dough is made with whole fresh eggs and semolina flour. Each ravioli is loaded with portobello and cremini mushrooms, Ricotta and Parmesan cheese plus hints of porcini and garlic.

Heating Instructions:

Bring 4 quarts of lightly salted water to a boil. Add frozen ravioli to boiling water, reduce heat to low simmer and stir gently. Heat uncovered for approximately 4-6 minutes, until ravioli float or to desired tenderness. Heat until reaching a minimum internal temperature of 165°F for at least 15 seconds. Drain well and serve.

Weight 5 lbs
Dimensions 15 × 13 × 12 in