Genovese-Style Meat Ravioli

Savory meats, hearty greens, creamy cheese, rich egg pasta… This ravioli has it all. We begin by braising beef and pork and then blending the tender meat with sautéed kale, spinach, pancetta, prosciutto, onions, carrots and cheese. Then we wrap it all up in our delicate egg pasta for an incredibly fulfilling bite.

How to cook it: Bring 3 quarts water to a rolling boil and add salt. Add pasta, stir once and reduce heat. Simmer 5–7 minutes to desired tenderness. Do not boil.

How to eat it: Practically a meal in itself, this satisfying ravioli only needs a quick toss in our Roasted Tomato Arrabbiata Sauce and a sprinkle of Parmigiano-Reggiano. Then dinner is served!

Please keep refrigerated and enjoy or freeze within 5 days.
Note: When cooking from frozen, do not defrost. Follow instructions above, adding about  1 minute extra cooking time.

Ingredients: Pasta: Durum Flour, eggs, semolina. Filling: Spinach, beef, pork, ricotta cheese, kale, onion, mozzarella cheese, mortadella, carrot, celery, white wine, pancetta, extra virgin olive oil, prosciutto, garlic, crushed chilies, kosher salt, oregano, black pepper, bay leaf.