RANA RAVIOLI CHEESE

Filling (ricotta (whey, Milk, Cream, Vinegar), Heavy Cream (cream, Milk), Whey, Mozzarella Cheese (pasteurized Cultured Milk, Salt, Enzymes), Romano Cheese Made From Cow's Milk (pasteurized Cultured Milk, Salt, Enzymes), Bread Crumbs (wheat Flour, Yeast, Salt), Corn Starch And Potato Fiber, Natural Flavors, Vegetable Fiber, 2% Or Less Of Salt, Autolyzed Yeast Extract, Gorgonzola Cheese (pasteurized Cultured Milk, Enzymes, Salt, Mold)), Pasta (durum Wheat Flour, Eggs, Water)

Follow cooking instructions to ensure product reaches temperature of 160 degrees F (71.1 °C)

Step 1: Boil 4 quarts of water. Reduce heat to a gentle boil. Add a pinch of salt.

Step 2: Add pasta; do not separate uncooked pasta if it sticks together. It will naturally separate while cooking. Cook for 4 minutes and drain. Add 1 minute for a softer bite

Step 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.

Serving suggestions pair with Giovanni Rana Basil Pesto Sauce or try Ravioli with Mushroom Sauce. Sauté garlic with butter in a pan. Add sliced mushrooms and cook until tender. Add prepared ravioli. Top with freshly chopped green parsley