Description
Details
My
Story:I am Giovanni Rana, born in Verona, Italy, and passionate about
making pasta for over 50 years. The finest ingredients make my pasta the
#1 filled pasta in Italy.* My dough, as thin as the dough my
grandmother made, allows the wonderful flavors of the filling to shine
through. Buon Appetito!Giovanni Rana
My
recipe contains ricotta made with no gums or fillers and 1/2 cup of
fresh baby spinach per serving. We use fresh baby spinach, chopping
whole leaves to ensure the best flavor and aroma.
Ingredients
Filling
(ricotta (whey, Milk, Cream, Vinegar), Spinach, Whey, Mozzarella Cheese
(pasteurized Cultured Milk, Salt, Enzymes), Heavy Cream (cream, Milk),
Bread Crumbs (wheat Flour, Yeast, Salt), Parmesan Cheese (pasteurized
Cultured Part-skimmed Milk, Salt, Enzymes), Cornstarch, Chicory Root
Fiber, Vegetable Fiber, 2% Or Less Of Natural Flavors, Salt, Garlic,
Spice), Pasta (durum Wheat Flour, Eggs, Water).
Directions
Preparation:
Follow cooking instructions to ensure product reaches temperature of
160degF.1. Heat 6 quarts of water to a gentle boil. Add 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.
Keep refrigerated.
Use or freeze date on front of package. May be frozen one month.
Warnings
Contains egg, milk, wheat.
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