4 Cheese Ravioli
Filling (Ricotta (Whey, Milk, Cream, Vinegar), Heavy Cream (Cream, Milk), Bread Crumbs (Wheat Flour, Yeast, Salt), Mozzarella Cheese (Pasteurized Cultured Milk, Salt, Enzymes), Romano Cheese Made from Cow's Milk (Pasteurized Cultured Milk, Salt, Enzymes), Whey, Chicory Root Fiber, Corn Starch and Potato Fiber, Natural Flavors, Vegetable Fiber, 2% or Less of Salt, Gorgonzola Cheese (Pasteurized Cultured Milk, Enzymes, Salt, Mold), Autolyzed Yeast Extract), Pasta (Durum Wheat Flour, Eggs, Water).
Preparation: Follow cooking instructions to ensure product reaches temperature of 160 degrees F. 1. Heat 6 quarts of water to a gentle boil. Add a pinch of salt. 2. Add pasta; do not separate uncooked pasta if it sticks together. It will naturally separate while cooking. Cook 4 minutes, and drain. Add 1 minute for a softer bite. 3. Enjoy the wonderful flavors of my fillings as we do in Italy: Toss in melted butter or extra virgin olive oil and top with freshly grated cheese. If frozen, do not thaw; cook additional 1 minute. Serving Suggestions: Pair with Giovanni Rana Portobello Mushroom Sauce or try. 4 cheese ravioli puttanesca. Saute olive, capers and anchovies in olive oil. Add fresh tomato sauce. Add prepared ravioli and a drizzle of olive oil on top. Keep refrigerated. Use or freeze by date on front of package. May be frozen one month.