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Product Description
Smoked Salmon Ravioli
A Wild For Salmon smoked salmon staple and elegant treat for the whole family: chunky, cheesy Smoked Salmon Ravioli! Filled with the perfect blend of our Nova Lox, a three cheese blend, and spices. These delightful, mildly smokey ravioli make an impressive quick meal.
Our smoked salmon ravioli is prepared in State College, PA by Fasta & Ravioli Co. for Wild For Salmon. Our smoked salmon ravioli is shipped frozen and sold in a 16oz resealable bag. Ingredients include: Durum, semolina, white flour, rice flour, egg, impastata cheese, ricotta, 50/50 cheese, balsamic vinegar, smoked salmon, red onion, parmesan cheese, pepper, salt, and chive
Allergen Warning: Contains Dairy and Wheat
Sustainably Harvested, Wild Caught and Processed in the USA (Bristol Bay, Alaska)
Cooking Instructions
Bring 6 quarts of water to a rolling boil. Submerge frozen ravioli in boiling water. Bring water back to a gentle boil, cook for 4 to 5 minutes. Avoid stirring aggressively as it can break apart this handmade ravioli, causing the delicious filling to boil out. Simply top with just olive oil and parmesan, creamy dill sauce, or a light tomato sauce.
1lb Smoked Salmon Ravioli
1lb Smoked Salmon Ravioli
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Product Description
Smoked Salmon Ravioli
A Wild For Salmon smoked salmon staple and elegant treat for the whole family: chunky, cheesy Smoked Salmon Ravioli! Filled with the perfect blend of our Nova Lox, a three cheese blend, and spices. These delightful, mildly smokey ravioli make an impressive quick meal.
Our smoked salmon ravioli is prepared in State College, PA by Fasta & Ravioli Co. for Wild For Salmon. Our smoked salmon ravioli is shipped frozen and sold in a 16oz resealable bag. Ingredients include: Durum, semolina, white flour, rice flour, egg, impastata cheese, ricotta, 50/50 cheese, balsamic vinegar, smoked salmon, red onion, parmesan cheese, pepper, salt, and chive
Allergen Warning: Contains Dairy and Wheat
Sustainably Harvested, Wild Caught and Processed in the USA (Bristol Bay, Alaska)
Cooking Instructions
Bring 6 quarts of water to a rolling boil. Submerge frozen ravioli in boiling water. Bring water back to a gentle boil, cook for 4 to 5 minutes. Avoid stirring aggressively as it can break apart this handmade ravioli, causing the delicious filling to boil out. Simply top with just olive oil and parmesan, creamy dill sauce, or a light tomato sauce.
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Frequently Asked Questions
How will I receive my product?
Items are shipped in an insulated box with dry ice to keep items frozen until they reach your home. All orders are shipped via FedEx unless another carrier is requested by the customer. You will be emailed the tracking information as soon as the order ships. Please allow until 8PM for updated information from FedEx.
How is the fish packaged?
All products are Individually vacuum-sealed in BPA-free plastic.
What does “Sustainably Harvested” mean?
For sockeye salmon, the Alaska State Department of Fish and Game monitors all commercial, sport, and residential salmon fishing. This means a set number of permits are sold each season based on predictions of the number of salmon expected to return to spawn. As the salmon move towards the bay, researchers actively monitor their movement and count the number of salmon in each school. They then use this data to determine when the fishermen are allowed to fish, if the volume of salmon is too low they are not allowed to fish. Once the volume rises to a number which allows for enough fish to escape upstream to spawn, the fishermen are given a set amount of time that they are allowed to fish. This timed fishing allowance and escapement number is vital to the sustainability of salmon.
How should I store my seafood?
We guarantee the quality of our products to be maintained for one year from purchase when kept in proper conditions. All seafood should be kept in a freezer that maintains even temperature, do not store any seafood on the door or towards the front of the freezer, and do not stack other items on top of seafood. If your seafood loses its vacuum seal, plan to use those pieces first! They are still completely safe to eat but are more prone to freezer burn. Freezer burn is the process of water being pulled from the fish and turned into ice crystals.