Pastosa Ravioli, Sauce & Antipasto Sampler

Our ultimate sampler for your next impromptu dinner party or Sunday supper gathering. We’ve done all the cooking so you can relax and enjoy. 

WHAT'S INSIDE (SMALL)
Two 12-count boxes of Pastosa Large Round Cheese Ravioli
Two 16-ounce pints of Pastosa Marinara Sauce
One ball (about 1 pound) of Pastosa Fresh Mozzarella Cheese
One piece (about 10 ounces) of Imported Auricchio Provolone Cheese
Half pound of Grated Imported Locatelli Pecorino Romano
One 10-ounce Pastosa Sweet Dried Sausage
One 10-inch loaf New York–Baked Artisan Italian Bread

WHAT'S INSIDE (LARGE)
Four 12-count boxes of Pastosa Large Round Cheese Ravioli
Four 16-ounce pints of Pastosa Marinara Sauce
Two balls (about 1 pound each) of Pastosa Fresh Mozzarella Cheese
One piece (about 12 ounces) of Imported Auricchio Provolone Cheese
One pound of Grated Imported Locatelli Pecorino Romano
Two 10-ounce Pastosa Sweet Dried Sausages 
Two 10-inch loaves New York–Baked Artisan Italian Bread

HOW TO COOK
Ravioli Directions (do not defrost): Bring a large pot of salted water to a boil; gently add the ravioli and cook, stirring occasionally, until the ravioli float and the water returns to a boil. Reduce the heat to a simmer and cook for about 8 minutes. Strain carefully and serve with marinara sauce and grated Pecorino Romano.

Marinara Sauce Directions: Defrost in the fridge before using. In a small saucepan over medium-low heat, simmer the sauce until warmed through. Do not boil.