Follow heating instructions to ensure product reaches temperature of 160°F.
Heat 6 quarts of water to a gentle boil. Add pinch of salt.
Add pasta; do not separate uncooked pasta if it sticks together. It will naturally separate while cooking. Cook 3 minutes, and drain.
Enjoy the wonderful flavors of my fillings, as we do in Italy: Toss in melted butter or extra virgin olive oil and top with freshly grated cheese.
*If frozen, do not thaw; cook additional 1 minute.
Ravioli Caprese Duet
Ravioli with two different colors and fillings: tomato mozzarella and basil pesto, create the flavors and colors of the Caprese salad
"My Ravioli Caprese Duet is reminiscent of a fresh Caprese salad, from the island of Capri. This island’s specialty combines local tomato, basil and mozzarella to create the perfect symphony of flavors, textures and colors."
- Giovanni Rana
Caprese Ravioli Salad: Dress fresh baby spinach and halved cherry tomatoes with extra virgin olive oil and aged balsamic vinegar. Arrange prepared ravioli, while warm, over the salad. Dot ravioli with extra virgin olive oil and aged balsamic vinegar. Finish with shaved Parmigiano Reggiano.