Without thawing, add the pasta to a pot full of boiling salted water. Once water returns to a boil, cook pasta 4 to 5 minutes, stir occasionally. Drain pasta and season to taste.

For perfect pasta, always use one liter of water for every 100g of pasta.

Filling: Shellfish (shrimp, lobster, crab), Breadcrumbs (wheat flour, water, salt, yeast), Parsley, Lemon juice, Salt, Pepper, Water, Sunflower seed oil, Rice starch, Animal-origin food gelatin, Garlic.

Pasta: Durum wheat semolina, Eggs, Water. 

Contains: Milk, Egg, Wheat, Crustaceans (shrimp, lobster, crab, prawn), Fish (cod).

May contain: Mustard, Soy. 

Serving our frozen seafood ravioli

Fresh seafood stuffed ravioli wows with its bits of lobster, crab, and Argentinian shrimp. Create decadent Italian recipes no matter how big of a rush you’re facing. Just be careful not to overcook the pasta: 4-5 minutes in boiling water is all you need. Once plated, coat the seafood ravioli with a cream and wine sauce, cream of asparagus sauce, or a fresh herb sauce. The filling is so tasty and generous that you only need to top your dishes with a small amount. Serve it as a main course, a starter, or on spoons as canapes.

Why choose our frozen seafood pasta?

Gastronomia is Canada’s only supplier of this authentic Italian recipe. What’s more, our IQF freezing method prevents the need for any preservatives. Our fresh egg pasta is made according to a traditional recipe from Emilia-Romagna. Made from durum wheat semolina and 5-6 eggs per kilo of flour, the ravioli is a vibrant yellow and boasts exceptional elasticity.

The pasta is dyed with bronze plates, creating a more porous texture that better absorbs the sauce and provides an artisanal look. Try our frozen seafood pasta today!