Run, don’t walk, to the table for plump, buffalo mozzarella- and ricotta-stuffed ravioli made in Italy. They’re at their best in a classic red sauce made savory with earthen crimini mushrooms and shaved Parmesan. Garlicky, delicious broccoli rabe makes the meal complete.
All you need is basic kitchen equipment (pots/pans, bowls, a knife, salt, pepper, oil) and around 15 minutes to create this delicious Italian meal for two.
Buffalo Milk Mozzarella Ravioli (pasta (soft wheat flour, pasteurized eggs, durum wheat semolina), filling (mozzarella from buffalo milk (buffalo milk, salt, rennet), mozzarella cheese (milk, salt, rennet), Grana Padano D.O.P. cheese (milk, salt, rennet, lysozyme from egg white), ricotta)
Tomato Sauce (dice tomatoes (peeled tomatoes, tomato juice, salt and calcium chloride), ground tomatoes (unpeeled ground tomatoes, extra heavy tomato puree, and salt), water, tomato paste, garlic, basil, sugar, olive oil, sea salt, black pepper, chili flakes)
Servings Per Container: 2.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.