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Ravioli, "Mediterranean" | Rio Bertolini
Bring one gallon of water to rapid boil. Gently place frozen ravioli/pierogi in water and cook for 6-8 minutes. All ravioli should be floating (unless stuck to pot/pan) and pasta should expand slightly. Carefully remove from water and add to desired sauce. Toss to coat pasta and serve immediately.
Ingredients: Goat Cheese, Caper, Artichoke, Sun Dried Tomato, Basil, Garlic, Ricotta
Keep frozen until ready to use.