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Egg and spinach pasta, filled with grated Parmesan,
Romano, Ricotta and Fontina cheeses. A robust tomato sauce with fresh basil
creates a true Italian dinner.
Just boil pasta and heat sauce.
Item #:6107hp
Your Price: $19.99
(12 oz.) Four Cheese Ravioli
(7 oz.) Basil Marinara Sauce
We suggest a full-bodied Merlot or a California Sangiovese
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Elegance need not be expensive!
Our egg and spinach pasta is made from scratch, filled with grated
Parmesan and Romano, fresh Ricotta and Fontina cheeses, then
delicately seasoned with fresh herbs and spices. The robust Marinara
Sauce has chunks of fresh tomatoes and basil making this a true
gourmet Italian dinner. Just boil pasta and heat sauce - it's perfect
every time.
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Doing It Yourself Is Easy & Saves $$$!
Self Preparation Instructions
If you are
working on a tight budget all you have to do is follow these easy
instructions. If you would rather use one of our local caterers for an
additional cost than all of this info will be given directly to them
and all you have to do is ENJOY!
If you prefer this option than your total food order
will be shipped directly to our local cater so that they can do
everything for you from start to finish.
Save $$$$$$$$$
Call for additional cost to add
servers
Even if you select this option you can still save up to
50%
or more compared to a typical catered party.
Why Spend More Than You Have To? |
| Quick Cooking Method: |
| 1. |
Bring 4 quarts water to a boil. |
| 2. |
Add sauce pouches to boiling water. |
| 3. |
After 2 minutes, remove ravioli from packaging and add
to boiling water. Cook for 4-5 minutes or to desired tenderness,
stirring occasionally. |
| 4. |
Carefully remove sauce pouch from water with tongs and
strain ravioli thoroughly to prevent diluting the sauce. |
| 5. |
Place ravioli on plate or pasta bowl, cut corner of
sauce pouch and pour over ravioli while gently stirring to coat
ravioli with sauce. Serve. |
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Pasta cools quickly, so try warming the serving plates
or bowl prior to serving. Fill bowl with very hot water and pour it
out or heat ovenproof dishes in a 200°;F oven for 10 minutes before
serving. |
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Serve ravioli as an appetizer by threading wooden
skewers through each piece of ravioli and arrange on a tray with
marinara sauce placed in a dipping bowl. |
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For an added flair, grate fresh Parmesan cheese on top
of sauced pasta tableside prior to serving. |
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You can serve with a mixed green salad and French
bread. To make your own vinaigrette salad dressing, use the classic
recipe proportion of 3-4 parts oil to 1 part lemon juice, lime juice
or vinegar, adding salt and pepper to taste. Experiment with flavored
vinegars and oils and be sure to use fresh squeezed juices for the
best flavor. |
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ZINGER...To reheat pasta, place on a microwave safe
dish and cook on HIGH (in a 1100-watt microwave) for 1-2 minutes. |
INGREDIENTS: PASTA: Enriched durum
flour (niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic
acid), water, pasteurized whole egg, spinach powder, beta-carotene
(Vitamin A). FILLING: Ricotta cheese (whey, milk, salt and guar
gum), egg whites (egg whites, water, guar gum), pecorino romano cheese
(pasteurized sheep's milk, rennet, salt), fontina cheese (pasteurized
milk, cheese cultures, rennet, enzymes, salt), parmesan cheese
(pasteurized cow's milk, rennet, salt), heavy cream, basil, salt, black
pepper, nutmeg. SAUCE: Tomatoes (tomatoes, tomato puree, calcium
chloride and citric acid), tomato puree (tomatoes, tomato puree, calcium
chloride and citric acid), onion, water, basil, garlic, butter (cream,
salt), olive oil, white flour (wheat flour, malted barley flour, niacin,
reduced iron, thiamine mononitrate, riboflavin, folic acid), salt, sugar,
black pepper, soybean oil, brown sugar.
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