Shelf-stable filled pasta and methods of making

摘要

A shelf-stable filled pasta and a method of making same, the method comprising providing an acid-treated or acid-containing tillable pasta piece having a pH of about 4.6 or less; inserting filling into the tillable pasta piece; exposing the filling in the filled pasta piece to microwave or radio frequency radiation to reduce the water activity in the filling to about 0.85 or less; sealing the filled pasta piece in a package; and pasteurizing the filled pasta piece at any point in the process after the filling has been inserted into the fillable pasta piece. The shelf-stable filled pasta is a pasta made by the foregoing method.