Five Cheese Ravioli

It’s hard to argue with cheese so we’re not going to. We got into a fight with brie and mascarpone once (unrelated dessert incident) and it didn’t go well at all. So we’re letting ricotta, mozzarella, parmesan, fontina and asiago cheese be a part of our delicious new Five Cheese Ravioli. Five may seem like a lot but you try telling one of them they’re not included! Plus, once we tasted them all together we knew they were the perfect combination for our delicious, restaurant-quality, handmade ravioli. They’ll probably still fight but we can’t hear them over the boiling water.

Fresh ravioli in 7 min 30 sec
Grain Free
Gluten Free
No Seed Oils

Cappello's is helping nurture the resilience of the planet as a founding member of The Almond Project. This multi-year, farmer-led partnership is committed to implementing and studying regenerative farming practices. thealmondproject.com

Featured Recipe: BLT Ravioli

Egg, ricotta cheese (pasteurized whole milk, whey, vinegar, salt), tapioca flour, almond flour, low moisture mozzarella cheese (pasteurized milk, skim milk, salt, cheese cultures, enzymes), cream (cream, milk), water, parmesan cheese (milk, cheese cultures, salt, enzymes), xanthan gum, fontina cheese (pasteurized milk, cheese cultures, salt, enzymes), asiago cheese (pasteurized milk, cheese cultures, salt, enzymes), sea salt, garlic powder, onion powder, black pepper, turmeric

Contains almond, egg, milk

1. Bring 3 quarts of water to a rolling boil in a large pot.
2. Gently place frozen ravioli into boiling water and cook for7 minutes and 30 seconds.
3. While you wait, thank cheeses for this ravioli.
4. Carefully remove cooked ravioli from water and serve witha deserving sauce. Enjoy!