Portobello Mushrooms & Creamy Cheeses Wrapped In Thin Pasta Ravioli, Mushroom

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Rana Mushroom RavioliFilling: (Mushrooms, Ricotta (Whey, Whole Milk, Cream, Vinegar), Whey, Seasoning (Water, Sunflower Oil, Potato Starch, Casein, Salt), Bread Crumbs (Wheat Flour, Yeast, Salt), Chicory Root Fiber, Cornstarch, Natural Flavors, Parmesan Cheese (Pasteurized Cultured Milk, Salt, Enzymes), 2% or Less of Salt, Sunflower Oil, Potato Starch, Onions, Autolyzed Yeast Extract, Dehydrated Onions, Nonfat Dry Milk, Black Pepper). Pasta: (Durum Wheat Flour Eggs Water).Rana Mushroom Ravioli. Master pastamaker. Over 50 years. Verona Italia. Giovanni Rana. Italy's Most Loved . Portobello mushrooms & creamy cheeses wrapped in thin pasta. 4 min. No preservatives. Directions Keep refrigerated.Use or freeze.May be frozen one month.Preparation:Follow cooking instructions to ensure product reaches temperature of 160 degrees F.Add 1 minute for a softer bite.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:Mushroom ravioli with shrimp & vegetables:Saute shrimp and previously blanched vegetables in olive oil. Add prepared ravioli, Portobello mushrooms and some cooking water. If desired top with hand-torn fresh mozzarella. Warnings Contains egg, milk, wheat.

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