4 Cheese Ricotta, Romano, Mozzarella & Gorgonzola Cheeses - Classic Italian Recipe Ravioli, 4 Cheese

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4 Cheese Ricotta, Romano, Mozzarella & Gorgonzola Cheeses - Classic Italian Recipe Ravioli, 4 CheeseFilling (Ricotta (Whey, Whole Milk, Cream, Vinegar), Seasoning (Water, Sunflower Oil, Potato Starch, Casein, Salt), Heavy Cream (Cream), Bread Crumbs (Wheat Flour, Yeast, Salt), Romano Cheese (Pasteurized Cultured Milk, Salt, Enzymes), Whey, Chicory Root Fiber, Cornstarch, Mozzarella Cheese (Pasteurized Cultured Milk, Salt, Enzymes), 2% Or Less Of Natural Flavors, Salt, Vegetable Fiber, Gorgonzola Cheese (Pasteurized Cultured Milk, Enzymes, Salt, Mold), Autolyzed Yeast Extract). Pasta (Durum Wheat Flour, Eggs, Water).Keep refrigerated. May be frozen one month. Preparation: Follow cooking instructions to ensure product reaches temperature of 160┬░F. 1. Heat 6 quarts of water to a gentle boil. Add a pinch of salt. 2. Add past; 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 don in Italy. Toss in melted butter or extra virgin olive oil and top with freshly grated cheese. prepared Ravioli and a drizzle of olive oil on top.; If frozen, do not thaw; Cook additional 1 minute. Rana; 4 Cheese Ravioli. Giovanni Rana. Italy's most loved *. Master pasta maker over 50 years, Verona, Italia. Ricotta, romano, mozzarella & gorgonzola cheese - classic italian recipe. No preservatives. Net Wt. 10 oz (283 g) .

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