Ravioli Mushroom

Short Description

Rana Ravioli MushroomFilling (Mushrooms, Seasoning (Water, Sunflower Oil, Casein, Potato Starch, Salt), Ricotta (Whey, Whole Milk, Cream, Vinegar), Heavy Cream (Cream), Cornstarch, Jerusalem Artichoke, Parmesan Cheese (Pasteurized Cultured Cow's Milk, Salt, Enzymes), Mascarpone Cheese (Pasteurized Milk, Cream, Citric Acid), Whey, Bread Crumbs (Wheat Flour, Sugar, Canola Oil, Salt, Yeast), 2% or less of Dehydrated Onion, Natural Flavors, Black Pepper, Mozzarella Cheese (Pasteurized Cultured Milk, Salt and Enzymes), Nonfat Dry Milk, Onion, Parmesan Cheese Powder (Parmesan Cheese (Pasteurized Cultured Milk, Salt, Enzymes) and Disodium Phosphate), Salt, Sunflower Oil, Vegetable Fiber, White Wine, Yeast Extract), Pasta (Durum Flour, Whole Eggs, Semolina, Water).Rana Ravioli Mushroom. Italy's Most Loved. Master pastamaker Verona Italia, over 50 years. Potobello and porcini. A delicious blend of mushrooms and creamy cheeses wrapped in thin pasta. 12 oz size! All natural. No preservatives. Directions Keep refrigerated.May be frozen.Cook thoroughly.For food safety and quality, follow cooking directions to ensure product reaches internal temperature of 160 degrees F.Preparation.1. Heat 6 quarts of water to boiling. Add pinch of salt to boiling water.3min.2. Add pasta and return to a gentle boil. Cook 3 minutesÔÇá.3. Remove and drain.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 suggestions: pair with Giovanni Rana Alfredo sauce.Creamy mushroom ravioli and bacon:Cook bacon until crisp; add sliced red onions and saute; add heavy cream and season to taste with salt and pepper; Toss with prepared ravioli and fresh baby spinach; Finish with grated Parmigiano Reggiano.Keep refrigerated.Use or freeze date on front of package. May be frozen one month. Warnings Contains egg, milk, wheat.

Long Description