Spinach & Ricotta Ravioli

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Rana Spinach & Ricotta RavioliFilling: (Ricotta (Whey, Whole Milk, Cream, Vinegar), Spinach, Whey, Mozzarella Cheese (Pasteurized Cultured Milk, Salt, Enzymes), Heavy Cream (Cream), Bread Crumbs (Wheat Flour, Yeast, Salt), Parmesan Cheese (Pasteurized Cultured Milk, Salt, Enzymes), Cornstarch, Chicory Root Fiber, Vegetable Fiber, 2% or Less of Natural Flavors, Salt, Garlic, Black Pepper). Pasta: (Durum Wheat Flour, Eggs, Water).Rana Spinach & Ricotta Ravioli. Master pasta maker over 50 years Verona Italia. Giovanni Rana. Italy's Most Loved . Fresh baby Spinach & creamy ricotta cheese wrapped in thin pasta. 4 min. No preservatives. Half cup fresh spinach per serving. Directions Keep refrigerated.Use or freeze.May be frozen one month.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.ÔÇáif frozen, do not thaw; cook additional 1 minute.Serving suggestion:Ravioli with chicken pesto:Grill chicken strips. Cook the green beans. Toss prepared ravioli with basil pesto and 1/2 cup boiling water. Top with chicken, green beans and, if desired Parmigiano reggiano. Warnings Contains egg, milk, wheat.

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