Wild mushroom ravioli

Filling: roasted portobello mushrooms, parmesan cheese (pasteurized part skim milk, cheese cultures, salt, enzymes), <span class="allergen">cream</span> (<span class="allergen">milk</span>), water, monterey jack cheese (pasteurized milk, cheese cultures, salt, enzymes), panko (<span class="allergen">wheat flour</span>, organic cane sugar, sea salt, yeast), swiss cheese (pasteurized part skim milk, cheese cultures, salt, enzymes), mozzarella cheese (pasteurized part skim milk, cheese cultures, salt, enzymes), cream cheese (pasteurized milk and <span class="allergen">cream</span>, cheese culture, salt, stabilizers [carob bean and/or xanthan and/or guar gums]), sauteed onion (onion, soybean oil), salt, corn starch, sherry wine reduction, granulated garlic, porcini mushroom, spices. pasta: extra fancy durum flour, semolina flour, water, <span class="allergen">egg</span>.