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Ravioli, "Spinach and Feta" | 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.
Rio Bertolini's Fresh Pasta CompanyRio Bertolini's Fresh Pasta Co. produces fresh cut pasta, ravioli, gnocchi, lasagna, pizza dough, sauces and more with local and seasonal ingredients. Brian Bertolini has been a staple at regional farmers markets since 2009, from his homebase in Charleston, SC.
Filling: Chopped Spinach, Feta Cheese, Garlic, Ricotta
Pasta- Duran flour ( durum flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), Spring wheat flour (enriched spring wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, malted barley flour), Egg
Keep frozen until ready to use.