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A special and luxurious dinner entree that we offer only for the weeks leading up to Valentine's Day. We have a new heart ravoli vendor and new "flavor" to offer this year-- decadent lobster! These heart-shaped creamy ravioli are packed with lobster meat (the 1st ingredient in the filling), creamy ricotta cheese, caramelized onions, mozzarella and marscapone cheese. These are as good or better than what you would be served in a top-notch Italian restaurant.
They come with a side of shredded parmesan cheese for sprinkling on top, blush (or marinara) sauce, and a ciabatta bread with garlic butter. Our team was fighting over the last ones when we tested these for lunch in January! The semolina flour in these ravioli is even non-GMO. They cook from frozen in only 4-6 minutes. Half size: 18 ravioli. Full size: 36 ravioli
Hands on time: 0 minutes
Cooking time: 4-6 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: Lobster meat, Ricotta cheese (whey, sweet cream, culture, vinegar, salt), caramelized onions, mozzarella, marscapone cheese, panko bread crumbs (wheat flour, <2% of sugar, yeast, soybean oil, salt), heavy cream, salt, white pepper, spices.