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Rana Artichoke Ravioli

Preparation: Follow cooking instructions to ensure product reaches temperature of 160 degrees F. 1. Heat 6 quarts of water to a gentle boil. Add a pinch of salt. 2. Add pasta; do not separate uncooked pasta if it sticks together. It will naturally separate while cooking. Cook 4 minutes, and drain. Add 1 minute for a softer bite. 3. Enjoy the wonderful flavors of my fillings as we do in Italy: Toss in melted butter or extra virgin olive oil and top freshly grated cheese. If frozen, do not thaw; cook additional 1 minute. Serving Suggestions: Pair with Giovanni Rana Basil Pesto Sauce. Or try Mediterranean style artichoke ravioli saute brussels sprouts, onions, carrots, cauliflower in olive oil, Add prepared Ravioli and some cooking water. Sprinkle with parmigiano reggiano. Keep refrigerated. Use or freeze by date on front of package. May be frozen one month.
Filling (Artichoke Hearts, Heavy Cream (Cream, Milk), Sunflower Oil, Chicory Root Beer, Mozzarella Cheese (Pasteurized Cultured Milk, Salt, Enzymes), Parmesan Cheese (Pasteurized Cultured Milk, Salt, Enzymes), Parmesan Cheese (Pasteurized Cultured Part-Skimmed Milk, Salt, Enzymes), Unsalted Butter (Cream, Dehydrated Potatoes, Bread Crumbs (Wheat Flour, Yeast, Salt), Whey, Corn Starch, and Potato Fiber, Cornstarch, 2% Less of Spice, Wheat, Fiber, Lactose, Natural Flavors, Salt, Autolyzed Yeast Extract, Dehydrated Onion). Pasta (Durum Wheat Flour, Eggs, Water).
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Contains egg, milk, wheat; This product is manufactured on equipment that also processes crustacean shellfish (lobster, shrimp, crab) and fish (salmon)