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Ravioli, Pumpkin


12 oz

La Pasta (WA)

Contains Dairy

Pasta: Semolina wheat flour (semolina, riacin, ferrous-sulfate, thiamine mononitrate, riboflavin, folic acid), eggs, water.
Filling: Ricotta cheese (whey, cream vinegar, salt), parmesan cheese (pasteurized partly skimmed cow's milk, cheese culture, salt, enzymes aged over 150 days), pumpkin (solid pack), amaretti biscuits (sugar, apricot kernals, egg white, corn flour, wheat flour, rising agent: (ammonium hydrogen carbonate, flavours, vegetable oils for greasing the baking belt), lemon peel, nutmeg.

Serving suggestion: Brown butter and sage

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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