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Details
Artisanal filled egg pasta made with premium sauteed mushrooms, ricotta cheese, black truffle and dried porcini mushroom. Per 1 Cup: 270 calories; 6 g sat fat (30% DV); 550 mg sodium (23% DV); 1 g sugars. The wild porcini mushrooms add and earthy, sophisticated flavor enhanced with notes of truffle to create a delicious meal. Product previously frozen. Contact us at 1-877-932-7948, or www.supervalu-ourownbrands.com. For product information and recipes visit us at www.culinarycircle.com. Product of Italy.
Ingredients
Filling: Sauteed Mushrooms (Mushrooms, Onion, Sunflower Oil, Porcini Mushroom, Parsley, Salt, Black Pepper, Garlic), Ricotta Cheese (Cultured Whey, Salt, Citric Acid), Breadcrumbs (Wheat Flour, Natural Yeast, Salt), Butter, Sunflower Oil, Grated Cheese (Milk Salt, Rennet), Salt, Black Truffle, Dried Porcini Mushroom, Natural Flavor. Pasta: Soft Wheat Flour, Pasteurized Eggs, Durum Wheat Semolina.
Directions
Keep refrigerated. Cook thoroughly. Cooking Instructions: Cook cappellacci thoroughly before serving. 1. Bring 2 quarts of water to a rolling boil in a large sauce pan. Add salt, if desired. 2. Remove pasta from packaging and empty pasta into sauce pan. Return to a gentle boil. 3. Boil, uncovered, stirring occasionally, 4-5 minutes or until desired tenderness. 4. Remove from heat gently with a slotted spoon. Toss in melted butter, extra virgin olive oil, or your favorite sauce, and finish with Parmesan cheese. High Altitude - above 3500 feet: Cooking times may need to be increased slightly. Serving Suggestion: Season the ravioli with olive oil, chopped fresh parsley and a handful of Parmesan cheese. Chop rosemary and set aside. Brown Italian sausage in pan with olive oil and add the chopped rosemary. Add to pasta and finish with Parmesan cheese.
Warnings
Contains wheat, egg, milk.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 270
- Total Fat 14g22%
- Saturated Fat 6g30%
- Trans Fat 0g
- Cholesterol 65mg22%
- Sodium 550mg23%
- Total Carbohydrate 29g10%
- Dietary Fiber 2g8%
- Sugars 1g
- Protein 8g
Details
Artisanal filled egg pasta made with premium sauteed mushrooms, ricotta cheese, black truffle and dried porcini mushroom. Per 1 Cup: 270 calories; 6 g sat fat (30% DV); 550 mg sodium (23% DV); 1 g sugars. The wild porcini mushrooms add and earthy, sophisticated flavor enhanced with notes of truffle to create a delicious meal. Product previously frozen. Contact us at 1-877-932-7948, or www.supervalu-ourownbrands.com. For product information and recipes visit us at www.culinarycircle.com. Product of Italy.
Ingredients
Filling: Sauteed Mushrooms (Mushrooms, Onion, Sunflower Oil, Porcini Mushroom, Parsley, Salt, Black Pepper, Garlic), Ricotta Cheese (Cultured Whey, Salt, Citric Acid), Breadcrumbs (Wheat Flour, Natural Yeast, Salt), Butter, Sunflower Oil, Grated Cheese (Milk Salt, Rennet), Salt, Black Truffle, Dried Porcini Mushroom, Natural Flavor. Pasta: Soft Wheat Flour, Pasteurized Eggs, Durum Wheat Semolina.
Directions
Keep refrigerated. Cook thoroughly. Cooking Instructions: Cook cappellacci thoroughly before serving. 1. Bring 2 quarts of water to a rolling boil in a large sauce pan. Add salt, if desired. 2. Remove pasta from packaging and empty pasta into sauce pan. Return to a gentle boil. 3. Boil, uncovered, stirring occasionally, 4-5 minutes or until desired tenderness. 4. Remove from heat gently with a slotted spoon. Toss in melted butter, extra virgin olive oil, or your favorite sauce, and finish with Parmesan cheese. High Altitude - above 3500 feet: Cooking times may need to be increased slightly. Serving Suggestion: Season the ravioli with olive oil, chopped fresh parsley and a handful of Parmesan cheese. Chop rosemary and set aside. Brown Italian sausage in pan with olive oil and add the chopped rosemary. Add to pasta and finish with Parmesan cheese.
Warnings
Contains wheat, egg, milk.
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