Cookour Pasta

Wild Mushroom Ravioli

Wild Mushroom Ravioli

Prepare a pot of boiling water. We recommend 5L of water per 450gram package Canmore Pasta Co’s ravioli. Cook from frozen. Once the water is at a rolling boiling, carefully place the loosened pasta into the water. Stir immediately to prevent the pasta from sticking together. Once the water has returned to a boil reduce the heat to a gentle boil to prevent the ravioli from bursting, Boil for 10-12 minutes or until preferred al’ dente texture and drain. Pasta must be immediately tossed with a little sauce, oil, or butter to prevent sticking. Top with sauce as desired and serve.


Semolina (durum wheat, niacin, iron, thiamine, mononitrate, riboflavin, folic acid), fresh whole egg, water


Button Mushrooms, Portobello Mushrooms, Mixed Wild Mushrooms (Shiitake, Oyster, Porcini, Lobster, Trompette), Ricotta Cheese, Onion, White Bread Crumbs, Butter, Spices