Spinach & Portabella Ravioli
Ravioli with Oven Roasted Portabella Mushrooms & Spinach Blended with Mozzarella, Provolone, Parmesan and Pecorino Romano Cheeses, Garlic and Black Pepper; Wrapped in Egg Pasta.
Cooking Instructions:
Bring 6 Qts. of water to a rolling boil for 1 lbs of pasta. Drop in ravioli and stir for three to three and half minutes.