Oyster Mushroom Cabernet Ravioli
Missouri Oyster mushrooms are slowly cooked with crimini mushrooms, lots of garlic and red wine. Chopped up fine with Italian cheeses.
Packed by the dozen. Sold frozen, ready to boil.
FILLING: Oyster Mushrooms, Crimini Mushrooms, Ricotta (whole milk, white vinegar), Parmesan (part-skim milk, salt, cheese cultures & enzymes), Breadcrumbs (enriched flour [wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid] water, high fructose corn syrup, yeast salt, vegetable oil [soybean, cottonseed and/or canola] sugar), Olive Oil, Onion, Garlic, Thyme, Cabernet Wine (contains sulfites), Salt.
PASTA: Flour, Eggs, Salt.
CONTAINS: Milk, Eggs & Wheat.
COOK FROM FROZEN. Bring a pot of salted water to a rolling boil. Add frozen ravioli for 4 minutes or until internal temperature reaches 165F. Drain & serve.