How to cook it: Bring 3 quarts water to a rolling boil, add salt
if desired, add pasta, stir and reduce heat. Simmer ravioli 5-7 minutes
to desired tenderness. Do not boil.
How to eat it: Enjoy with extra virgin olive oil or a light cream sauce, lemon zest and shaved parmesan. For a beautiful spring dish, toss with braised baby artichokes and crispy pancetta.
Please keep refrigerated and enjoy or freeze by best by date.
Note: When cooking from frozen, do not defrost. Follow instructions above, adding about 1 minute extra cooking time.
Ingredients: Pasta: Durum flour, eggs, lemon, parsley, semolina. Filling: Asparagus, ricotta, parmesan, Meyer lemon zest, extra virgin olive oil, breadcrumbs, salt, white
& black pepper.