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Ravioli, "Butternut Squash" (Vegetarian) | 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.
Butternut Squash Ravioli: Butternut Squash, Brown Sugar, Sage Brown Butter, Honey
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)
Keep frozen until ready to use.