Pastosa Large Round Spinach Ravioli

First, we make our spinach pasta, then stuff the ravioli with chopped spinach and three cheeses—ricotta, Pecorino and Parmesan.

WHAT'S INSIDE
One 12-count box of ravioli (15 ounces)

HOW TO STORE
The ravioli ships frozen with ice packs and may thaw during transit. Store in the freezer for up to 1 month. 

HOW TO COOK (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 your favorite sauce.

MAKE OUR FAMILY RECIPE
Spinach Ravioli with Olives, Capers and Cherry Tomatoes

INGREDIENTS Filling (ricotta impastata [pasteurized milk, cream, salt, vinegar], chopped spinach, water, eggs, Parmesan cheese [cultured milk, enzymes, salt], Pecorino Romano cheese [sheep’s milk, cultures, rennet, salt], breadcrumbs, spinach powder, salt, granulated garlic, black pepper, parsley). Pasta dough (extra fancy durum flour, water, eggs, yellow corn flour, soybean oil, beta carotene)

ALLERGENS Contains wheat, milk, egg, soy