Transform St. Patrick's Day dinner with a cheeky Italian twist. This meal kit ditches the predictable corned beef for oversized, shamrock-shaped cheese ravioli that'll steal the show. Complete with sauce and antipasto, it's the festive feast that proves you don't need to be Irish to celebrate this holiday.
WHAT'S INSIDE (MARINARA)
Two 12-count boxes of Pastosa Large Shamrock-Shaped 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 (VODKA)
Two 12-count boxes of Pastosa Large Shamrock-Shaped Cheese Ravioli
Two 16-ounce pints of Pastosa Vodka 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 (BASIL PESTO)
Two 12-count boxes of Pastosa Large Shamrock-Shaped Cheese Ravioli
Two 8-ounce containers of Pastosa Basil Pesto 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
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.
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.
