FREQUENTLY ASKED QUESTIONS
If you have a question about Mama Rosie's products you may find the answer posted below. If your question is not answered below, please contact us.
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Mama Rosie's uses American Grown Durum Wheat Flour and tender Egg Whites in our Dough. Our dough is always "Kneaded" in machines that gently blend the dough for maximum stretch and flavor. Our dough is all natural and never extruded or subjected to high heat that cooks the dough before it is made into ravioli.
No Mama Rosie's Does not process any PEANUTS, TREE NUTS in our plant or on our equipment. Allergen's that are in our Plant are MILK, EGGS, SOY, and WHEAT (Gluten). We DO NOT Process SEAFOOD or SHELLFISH
Mama Rosie's uses their marketing dollars to offer our Retail Partners quality pasta at an incredible value. These same retailers, in turn price our pasta at every day value that you can depend on.
Mama Rosie's uses the finest quality Durum flour in its dough, however when you drop Frozen Ravioli into a pot of boiling water they will always drop to the bottom and stick to the hot pan. Always use a Wooden spoon and stir the ravioli for the first minute that are in the pan. Constant stirring at the very beginning will help the Ravioli to stay loose and not stick to the pan or each other.
No - our products should be boiled according to directions on the package. However, entrees, lasagna, stuffed shells, Mini Ravioli in Sauce and Manicotti can be Microwaved per the directions.
Our products last 1 year if unopened in a freezer. All our products should be stored frozen and cooked frozen.
Mama Rosie's products are currently available in supermarkets throughout New England States and the Eastern United States. Use the "Find Pasta" form on the right side of this web page to find a location near you.
If you would like to know how to become a Retail Outlet for Mama Rosie's Frozen Pasta Products please contact our offices.
