The smokiness of the mozzarella combined with the succulent, deep flavor of the red peppers makes this a fantastic flavor combination. Created originally for a caterer as a deep fry item, this ravioli is served today mostly in the classic boiled format.
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), Smoked Mozzarella (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Roasted Red Peppers, Onion, Cream Cheese (Pasteurized Milk and Cream, Cheese Culture, Soybean Fiber, Salt, Carob Bean and/or Xanthan and/or Guar Gums), Extra-Virgin Olive Oil, Garlic, Modified Food Starch, Egg Whites, Salt, Spices, Natural Flavors, Soybean Fiber. Dough: Durum Semolina Flour (Milled Wheat, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Roasted Red Peppers, Water, Eggs, Wheat Gluten, Parsley, Spices, Vegetable Oil, Natural Colors. Contains: Eggs, Milk, Soy, Wheat.