Plentiful chunks of artichoke lightly blended with fresh Ricotta cheese, spices and a touch of Parmesan. Surrounded by flavorful spinach pasta.
RV-5102 – Approx. 1oz./120 Count
Cucina Della Cucina Pasta is made with lots of TLC. Our quality and flavor is always perfect, and it tastes like we made it with you by hand. Our traditional egg pasta is made with GMO Free Semolina (Per our mills letter), extra virgin olive oil, salt and lots of flavorful ESL Eggs along with purified water.
Always store frozen (best kept in original packaging).
If kept in a refrigerated line, layer one high;
Separate with parchment/wax paper;
Cover pan with plastic wrap.
Pull enough for shift or day.
Shelf life is 1½ – 2 days on line.
Place ravioli in boiling water and stir for first five to ten seconds to prevent from sticking.
Cook at low to moderate boil in a kettle or braiser; or at moderate to high boil in a pot.
Remove ravioli using a slotted spoon or spider (tongs and sharp objects may pierce ravioli’s thin skin).
When using a chafing dish, ravioli handles best when tossed with oil; do not stack more than one high.
Cover to prevent from cracking in open air.
May be bagged or layered with parchment on the line with plastic wrap over the top of hotel pan.
1 week shelf life if thawed; 6 month shelf life if frozen.
Cooks great from frozen.
Place perforated insert into hotel pan.
Spray insert with a vegetable spray.
Place frozen ravioli single layer into the perforated pan.
Pour cold water into pan until tops of ravioli are covered in water.
Cook all vegetarian round ravioli for 14 minutes on straight steam at 240 heat. Cucina meat varieties will take 16 minutes.
At finish, make sure to use special heat protectant gloves. Pull out perforated insert only. Do not take out pan full of hot water. Instead pour hot water into the combi to drain instead of carrying to a sink. Please be careful to not burn yourself.
This method takes less labor than the traditional boiling of the ravioli in kettles and braisers.