Ingredients

Semolina (durum wheat, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), portabello mushrooms, filtered water, onion, parmesean (pasturized part-skim milk, cheese culture, salt, enzyme), unbleached wheat flour (wheat flour (niacin, iron, thiamin mononitrate, riboflavin, folic acid), olive oil, bread crumb (wheat flour (niacin, iron, thiamin mononitrate, riboflavin, folic acid) olive oil, yeast, salt) egg, salt, and spices.

All RP’s ingredients are sourced locally where possible.

Nutrition Information

How to cook

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.