We created this ravioli and its fresh exquisite flavor profile for a local Denver chef. His white tablecloth restaurant caters to some of South Denver’s elite.
Preparation: 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 to prevent filled-products from breaking and stir gently for fifteen seconds. Cook pasta for 8-10 minutes or until al dente, stirring intermittently. Drain and serve immediately.
Filling: Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), Asiago Cheese (Cow Milk, Cheese Culture, Salt, Enzymes), Roasted Garlic, Mozzarella Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Basil, Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Soybean Fiber, Salt, Carob Bean and/or Xanthan and/or Guar Gums), Parmesan Cheese (Cow Milk, Cheese Culture, Salt, Enzymes), Bread Crumbs (Unbleached Wheat Flour, Sugar, Salt, Yeast), Soybean Fiber, Natural Flavors, Salt, Granulated Garlic, Spices. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Eggs, Wheat Gluten, Vegetable Oil, Salt, Turmeric for Spice and Color. Contains: Eggs, Milk, Soy, Wheat.