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 delicious. Supplier #2 (all white ravioli) is experiencing delays currently but hopes to get us our order in time for Valentine's Day. If they are not able to fill our orders everyone will get the red & white ravioli for 2022.
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