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Rio Bertolini - Truffled Lobster Ravioli
Bring one gallon of water to rapid boil. Gently place frozen ravioli/pierogie in water and cook for 6-8 minutes. All ravioli should be floating (unless stuck to pot/pan) and pasta should expand slightly. Carefully remove from water and add to desired sauce. Toss to coat pasta and serve immediately.
Lobster, Ricotta, Chive, Truffle Oil and Peelings Pasta- Duran flour ( durum flour, niacin, ferrous sulfate, thiamine mononitrate, rioflavin, folic acid), Spring wheat flour (enriched spring wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, malted barley flour). Egg