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Ravioli, Four Cheeses
$11.95
12 oz
La Pasta (WA)
Egg pasta filled with Ricotta, parmasean, pecorino, and mozzarella. Delivered frozen.
Ingredients:
Pasta: Semolina wheat flour (semolina, riacin, ferrous-sulfate, thiamine mononitrate, riboflavin, folic acid), eggs, water, fresh spinach
Filling: Ricotta cheese (whey, cream vinegar, salt), parmesan cheese (pasteurized partly skimmed cow's milk, cheese culture, salt, enzymes aged over 150 days), pecorino (sheep's milk, rennet, salt), mozzarella cheese (low moisture part skim mozzarella cheese (pasteurized part skim milk, cheese culture, salt, enzymes, rice flour and powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor), sage, garlic, salt, black pepper
Ingredients:
Pasta: Semolina wheat flour (semolina, riacin, ferrous-sulfate, thiamine mononitrate, riboflavin, folic acid), eggs, water, fresh spinach
Filling: Ricotta cheese (whey, cream vinegar, salt), parmesan cheese (pasteurized partly skimmed cow's milk, cheese culture, salt, enzymes aged over 150 days), pecorino (sheep's milk, rennet, salt), mozzarella cheese (low moisture part skim mozzarella cheese (pasteurized part skim milk, cheese culture, salt, enzymes, rice flour and powdered cellulose added to prevent caking, natamycin (a natural mold inhibitor), sage, garlic, salt, black pepper
Can freeze in double ziploc for several weeks (doubling helps prevent moisture removal and freezer burn. When remove from freezer, wipe lid of moisture. Once thawed, use within ~5 days.
Boil heavily salted water with a teaspoon of olive oil. Fan noodles into boiling water. Boil until desired chewiness: ~3 minutes after water begins to boil again for a toothy/chewy pasta or closer to 6-8 minutes for a more pilowy pasta (as maker Alessandro & PCH owner Chris enjoy).
As this is fresh pasta, you can't get an al dente texture because the al dente "crunch" comes from the center of the pasta still be dehydrated.
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