Riveting Ravioli Knowledge

• One of the oldest pasta shapes from Italy, ravioli is a true classic.
• Meaning, “little turnips” in Italian, it pairs well with a rich meat broth or light sauce.
• Creamy Alfredo sauce or marinara sauce paired with ravioli can create comforting dishes.
• Ravioli can be served in a comforting soup or a well-crafted pasta dish, having versatility at the table.

Dough: Brown Rice Flour, Water, Potato Starch, Tapioca Starch, Whole Egg, Egg White, Flax Seed, Xanthan Gum, Salt, Glucono delta-lactone, Spinach Flakes. 

Filling: Ricotta Cheese (whey, whole milk, sweet cream, culture, vinegar, salt), Parmesan Cheese (pasteurized part-skim milk, cheese cultures, salt, enzymes), Mozzarella Cheese (pasteurized milk, cheese culture, salt, enzymes), Olive Oil, Potato Flakes, Spinach Flakes, Salt, Black Pepper.

*Glucono delta-lactone is a natural acidifier also found in wine and honey. 

CONTAINS: EGG, MILK. | Keep Refrigerated

Questions about our ingredients? Check out our FAQs for answers.

• Bring a pot of water to a rolling boil. (We recommend 3 quarts of water per 9 oz. package of Taste Republic pasta.)
• Gently loosen the pasta with your hands and carefully place the loosened pasta into the boiling water.
• Stir immediately to prevent the pasta from sticking together.
• Boil for 2-3 minutes or until preferred al dente texture.
• Strain, immediately toss with your favorite sauce and serve. 

NOTE: If your pasta is frozen, just place directly into the boiling water and stir to loosen the pasta. No need to thaw first.