Valentine's Heart Ravioli: Creamy Cheese Filling*

A special, cute and fun dinner entree that we offer only for the weeks leading up to Valentine's Day. These heart-shaped creamy ravioli are filled with a ricotta and pecorino cheese blend and come with a side of shredded parmesan cheese, blush (or marinara) sauce, and a ciabatta bread with garlic butter.  They cook from frozen in only 2-4 minutes!   18 ravioli: half, 36 ravioli: full

Note:  we have 2 heart ravioli vendors- 1 that has white ravioli and 1 that has red & white ravioli. Both are equally delicious. For 2024 it's looking like the white ravioli will be our first batch received, so they will likely be what our clients get in January. 

note: the red color comes from natural annatto and turmeric (not artificial colors!)
   

• Prep & Cook Time
• Instructions
• Nutritional Info

• Hands on time: 0 minutes
  Cooking time: 2-4 minutes in boiling water. 

•  

  Thaw completely in refrigerator. Empty all contents of stew bag into cooking vessel. Add 1 cup of water to stew.

  Slow-cooker: Cook on low for 5-6 hrs. or high for 3-4 hrs.

  Pressure Cooker: Cook on high pressure for 20 minutes, allow to naturally release for 15 minutes, then move knob to vent and do a quick release (be careful as steam will emerge). 

  If the stew is too thick for your liking, add another 1-2 cups of water and stir. Beef needs to reach a temperature of 145F. 

  Enjoy with Ciabatta Bread and a salad.

   

• Dough: Non-gmo semolina flour (durham wheat, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), pasteurized liquid eggs, water Filling: Ricotta cheese (whey, sweet cream, culture, vinegar, salt), pecorino-Romano cheese (pasteurized sheep’s milk, cultures, rennet, salt), panko bread crumbs (wheat flour, <2% of sugar, yeast, soybean oil, salt), salt, white pepper