12 ct
Whole milk ricotta cheese, imported pecorino romano cheese and chopped parsley combined with fresh whole eggs . . . filled to capacity, and sealed in an egg dough of durum wheat flour, our Large Round Cheese Ravioli truly exemplify the quality and simplicity of Talluto's pasta.
COOKING INSTRUCTIONS: Place ravioli in boiling water (approximately 3 to 4 quarts of water per dozen ravioli) and stir. When ravioli begin rising to the surface, lower boiling water to a simmer and cook for 8 to 10 minutes. Drain carefully. Serve with your favorite sauce and, if desired, top with grated cheese.
