Oven-roasted portabella and crimini mushrooms, sauteed with onions and fresh herbs, wrapped in a potato and tapioca pasta. This particular ravioli is gluten-free.
At Marylands La Pasta they produce delightful, delicious, distinctive fresh pastas and award-winning sauces for more than thirty years. The company began production as a small artisanal pasta maker operating within the Washington, D.C. area.
La Pasta is committed to producing healthy, all natural products through wholesome manufacturing. They use whole, fresh ingredients of the highest caliber and cook those ingredients in their kitchen like you would in yours. No flavor enhancers, no ingredients you cannot pronounce- simply real, all natural food.
Place pasta into 4 quarts of boiling water, immediately reduce heat to bring to a gentle boil. Cook for approximately 2 minutes (3 minutes when frozen). Drain and toss with olive oil or one of your favorite pasta sauces.
Ingredients:filling: portobello mushroom, ricotta cheese (pasteurized whole milk, vinegar, salt), crimini mushrooms, mozzarella cheese (pasteurized milk, cheese cultures, salt, enzymes, powdered cellulose to prevent caking), parmesan cheese (pasteurized part-skim milk, cheese culture, salt, enzymes, powdered cellulose to prevent caking), onions, dehydrated potatoes, sea salt, fresh parsley, extra virgin olive oil, fresh thyme, black pepper.
pasta: col flo, potato starch, potato flakes (dehydrated potatoes, mono and diglycerides, ascorbic acid, citric acid), tapioca starch.
Prepared in a facility that may also process peanuts, tree nuts, soy, egg, fish, milk, wheat and other potential allergens.