Storage Conditions: Frozen
Ingredients: Wheat Flour, Water, Egg, Vegetable Oil, Comte Cheese (Cow Milk, Lactic Culture, Rennet, Salt), French-Style Cream Cheese (Pasteurized Cow Milk, Salt, Rennet, Lactic Culture), Parsley, Egg, Salt, Butter.
Additional Notes: About 800 ravioles per case. Suggested serving: 15-20 ravioles.
Applications: As an appetizer, entree, or in soups and salads.
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Directions: Boiled: Heat water with salt and butter. Do not boil. Add ravioles. Stir the raviolis for two minutes until they separate. Adding a teaspoon of vinegar will ease the separation process.
Fried: Pre-blanch, then separate and fry in hot oil for one minute.