DE1500
IQF Postage stamp sized pasta raviolis filled with Comte cheese and parsley.
2.2 lb. Bag // 5 Bags per Case
Ingredients: Wheat Flour, Water, Egg, Vegetable Oil, Comte Cheese (Cow Milk, Lactic Culture, Rennet, Salt), French-Style Cream Cheese (Pasteurized Cow Milk, Salt, Rennet, Lactic Culture), Parsley, Egg, Salt, Butter.
Applications: As an appetizer, entree, or in soups and salads. About 800 ravioles per case. Suggested serving: 15-20 ravioles.
Poached Ravioles: In a large saucepan, bring 8 cups (2 liters) of water to a boil. When the water starts to boil, add the ravioles to water and stir gently with a skimmer. Allow to simmer for 2 minutes (do not let boil) and remove the ravioles with the skimmer. Ravioles are delicate, don't strain them in a colander. Serve immediately with olive oil or cream. Gratin Ravioles: Start with the same process as poached ravioles but let them cook only 1 minute 30 seconds in a simmering water. Remove the ravioles with the skimmer. Ravioles are delicate, don’t strain them in a colander. In a gratin dish, combine the ravioles with sour cream or cheddar sauce and add cheddar on top. Bake for 5 minutes under the grill to melt and brown the cheddar. Storage Conditions: Frozen
