We start by slowly caramelizing sweet onions and red chard and tossing it with ricotta cheese. The sweetness of our Roasted Red Pepper pasta complements the slight bitterness in the Swiss chard.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:
Serve with a generous pour of extra virgin olive oil and shaved Parmigiano Reggiano. Excellent with our Arrabbiata sauce.
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, Sweet Red Pepper, Water, Semolina) Filling (Red Chard, Parmesan Cheese, Ricotta Cheese, Onion, Leek, Monterey Jack Cheese, Kosher Salt, Dry Mustard, Black Pepper).