Created by one of our original partners, David Bowen, for a high-end national restaurant group, this ravioli brings the essence of shrimp scampi into the neat little package of a ravioli. You simply won’t believe the taste!
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: Shrimp, Mozzarella (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Half & Half (Milk, Cream, < 1% of Disodium Phosphate & Sodium Citrate), Parmesan Cheese (Cow Milk, Cheese Culture, Salt, Enzymes), Butter, Garlic, Ricotta Cheese (Pasteurized Milk, Vinegar, Salt), White Wine (Contains Sulfites), Wheat Flour (Milled Wheat, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Parsley, Lemon Zest, Garlic Powder & Granules, Salt, Spices, Extra Virgin Olive Oil, Pepper. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Eggs, Wheat Gluten, Parsley, Vegetable Oil, Spice for Color. Contains: Crustacean Shellfish, Eggs, Milk, Wheat.