Fresh Summer Squash & Corn Ravioli

Another one of our most popular summer specials. We roast these slightly buttery squash and blend with sweet corn. The result is an interesting array of flavor with bits of corn.

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: This ravioli is great with just olive or butter and served on a bed of sautéed greens. Our Arugula Parsley Pesto or our Arrabbiata are also delicious options.

Please keep refrigerated and enjoy or freeze within 5 days of receiving.

Note: When cooking from frozen, do not defrost. Follow instructions above, adding about  1 minute extra cooking time.

Ingredients: Pasta: Durum, eggs, semolina.
Filling: Summer squash, ricotta cheese, onion, corn, bread crumbs, parmesan cheese, extra virgin olive oil, basil leaf, salt, white pepper.