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!
Note: we have 2 heart ravioli vendors- 1 that has white ravioli and 1 that has red & white ravioli. Both are equally delicious. Supplier #1 (all white ravioli) was able to get the ravioli to us first, so once that is used we'll move to the red & white (likely late January into February).
note: the red color comes from natural annatto and turmeric (not artificial colors)
Half size: 18 ravioli. Full size: 36 ravioli
quantities are limited and these sell out every year!
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