Smoked Salmon Ravioli - 2 lbs

Seafood Ravioli - multiple flavors available

Take pasta dinner to a whole new level. Premier semolina pasta is stuffed with a well-balanced mix of delicious wild seafood.  Choose from Black Cod, Tequila Shrimp, or Smoked Salmon.

Smoked Salmon Ravioli:
SeaBear's own smoked wild salmon, ricotta and parmesan cheeses, plus a touch of garlic.

Black Cod Ravioli:
Premium Black Cod along with parmesan, mozzarella, green onions and more.

Tequila Shrimp Ravioli:
Shrimp, Ricotta, Parmesan and Mozzarella cheese, cilantro, tequila and more.

Simply boil for 2-3 minutes, and serve - we recommend a simple presentation, tossing with extra virgin olive oil and topping with freshly shaved parmesan or romano cheese.

Each order contains 2 lbs of ravioli (approx. 14 ravioli per lb)

Preparation

Thawing
The best way to thaw your raviolis to leave it in the refrigerator (in its pouch), allowing at least 2-3 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely NOT recommended. If you must thaw your salmon quickly, place the frozen pouch in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator. 

Cooking
Simply boil for 2-3 minutes and serve. We recommend a simple presentation, tossing with extra virgin olive oil and a topping for freshly shaved Parmesan or Romano cheese.

Thawing
The best way to thaw your raviolis is to leave them in the refrigerator, allowing at least 2-3 hours. Trying to rush the process by thawing at room temperature or placing the frozen raviolis in warm water is definitely NOT recommended. DO NOT BOIL FROM FROZEN. If you must thaw your raviolis quickly, place the frozen pouch in a bowl of cool water for 30-45 minutes and then continue thawing in the refrigerator.

Cooking
After thawing, simply boil for 2-3 minutes until “al dente” for better taste and presentation. We recommend a simple presentation, tossing with extra virgin olive oil and a topping of freshly shaved Parmesan or Romano cheese.

Thawing
The best way to thaw your raviolis is to leave them in the refrigerator, allowing at least 2-3 hours. Trying to rush the process by thawing at room temperature or placing the frozen raviolis in warm water is definitely NOT recommended. DO NOT BOIL FROM FROZEN. If you must thaw your raviolis quickly, place the frozen pouch in a bowl of cool water for 30-45 minutes and then continue thawing in the refrigerator.

Cooking
After thawing, simply boil for 2-3 minutes until “al dente” for better taste and presentation. We recommend a simple presentation, tossing with extra virgin olive oil and a topping of freshly shaved Parmesan or Romano cheese.

Your smoked salmon Ravioli has been quick-frozen to lock in their flavor and nutrients, and shipped to you on dry ice. Upon arrival, please freeze. Ravioli will keep in the freezer for approximately 3-4 months. Thawed, ravioli will keep for 6-8 days in the refrigerator. 

Storage

Place in freezer upon arrival. Ravioli will keep in freezer for approximately 3-4 months. Thawed, ravioli will keep for 6-8 days in the refrigerator. 

Nutrition Facts

Vitamin A: 6%
Vitamin C: 0%
Calcium: 10%
Iron: 6% 

SMOKED SALMON RAVIOLI 

PASTA: Semolina flour (semolina, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid), liquid egg (whole eggs, citric acid, xanthan gum, guar gum, nisin [preservative]), water. 

FILLING: Ricotta cheese (milk, cream, non-fat dry milk, salt and vinegar), smoked salmon (sockeye salmon, salt, sugar, spices, natural wood smoke), parmesan cheese (pasteurized skim milk, culture, salt, enzymes, and <2% powdered cellulose added to prevent caking), liquid egg (whole eggs, citric acid, xanthan gum, guar gum, nisin [preservative]), green onion, onion, lemon juice, garlic. 

CONTAINS: EGG, MILK, WHEAT, FISH (SALMON) 

Vitamin A: 10%, Vitamin C: 4%, Calcium: 20%, Iron: 25% INGREDIENTS: Filling, Ricotta cheese (pasteurized whey, pasteurized milk, vinegar, salt), black cod, panko (unbleached wheat flour, sugar, yeast, salt), parmesan (pasteurized part-skim milk, culture, salt, enzymes, <2% powdered cellulose added to prevent caking), , liquid egg product (whole eggs, citric acid, xanthan gum, guar gum), green onions, salt & pepper. Pasta: Semolina flour (durum wheat semolina enriched flour [semolina flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid]), egg (whole eggs, citric acid, xanthan gum, guar gum), water. Ravioli tossed with rice flour to prevent sticking. CONTAINS: MILK, EGG, WHEAT, SHELLFISH 

Vitamin A: 8%, Vitamin C: 4%, Calcium 10%, Iron: 20%. INGREDIENTS: Filling: shrimp, Ricotta cheese (pasteurized whey, pasteurized milk, vinegar, salt), parmesan cheese (pasteurized part-skim milk, culture, salt, enzymes, <2% powdered cellulose added to prevent caking), panko (unbleached wheat flour, sugar, yeast, salt), tequila (distilled blue agave),mozzarella cheese (pasteurized milk, culture, salt, enzymes, cellulose added to prevent caking), liquid egg product (whole eggs, citric acid, xanthan gum, guar gum), corn, cilantro, garlic, onions, salt & pepper. Pasta: Semolina flour (durum wheat semolina enriched flour [semolina flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid]), egg (whole eggs, citric acid, xanthan gum, guar gum), water. Ravioli tossed with rice flour to prevent sticking. CONTAINS: MILK, EGG, WHEAT, SHELLFISH 

 Ships On Ice - Items with this symbol ship on ice, and must be either refrigerated or frozen upon arrival. Shipments on ice are sent Monday, Tuesday, and Wednesday only.