What better way to capture fresh farm flavors than between two fresh sheets of fine pasta.
RP’s ravioli is made with our fresh pasta, Wisconsin cheese, and locally sourced vegetables. We mix all of our fillings in-house to ensure the quality. We then quick freeze the ravioli to lock-in the delicious flavor.
Cooking Instructions: Prepare a pot of boiling water. We recommend 4 quarts of water per 1 lb. of RP’s ravioli. With your hands, gently loosen the pasta. Once the water is at a rolling boiling, carefully place the loosened pasta into the water. Stir immediately to prevent the pasta from sticking together. Once the water has returned to a boil reduce the heat to a gentle boil to prevent the ravioli from bursting, Boil for 4-5 minutes or until preferred al’ dente texture and drain. Pasta must be immediately tossed with a little sauce, oil, or butter to prevent sticking. Pasta may be par cooked, drained, tossed with 1 t of olive oil per lb., chilled, portioned in an air tight bag, and held up to 3 days.
Ingredients: Semolina (durum wheat, niacin, iron, thiamine, mononitrate, riboflavin, folic acid), Semolina, Parmiginao-Reggiano (cows milk, salt, rennet), American Grana (cows milk, salt, rennet), ricotta (whey, milk, vinegar, culture, salt), potato flakes (potato, citric acid), filtered water, whole egg, olive oil, salt.
All RP’s ingredients are sourced locally where possible.