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Ravioli, "Carbonara" | Rio Bertolini


1 Dozen

9 left

Cooking Instructions:
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.

Delivered frozen

Rio Bertolini

Ingredients: Ricotta Imposata (whole milk, vinegar, salt), Pancetta, French Petit Pea, Pecorino Romano (pasteurized sheep's milk cheese, cheese cultures, salt, enzymes), Egg Yolk, Roasted Garlic, Salt & Pepper, 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

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