Local Corn Polenta Ravioli with Mascarpone, Parmigiano Reggiano and Fresh Basil (8-9 pieces, approx. 0.33lbs)
Our summer favorite is back: native corn polenta and mascarpone with fresh basil, parmesan cheese & ricotta impastata create a smooth creamy filling enveloped in silky pasta dough. These ravioli are a New England summer delight served with a tomato bruschetta, a simple butter sauce, basil pesto or just a drizzle of extra virgin olive oil.
Ingredients: wheat flour, eggs, corn polenta, mascarpone cheese, parmigiano-reggiano cheese, ricotta impastata, fresh herbs.