Rana Cheese Lovers Tortelloni

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!

Parmigiano Reggiano is a D.O.P. (Protected Designation of Origin) cheese, imported from Italy. It is known as the "King of Italian cheeses" and has a wonderful, robust flavor.Giovanni Rana

Filling (ricotta (whey, Milk, Cream, Vinegar), Mascarpone Cheese (pasteurized Milk, Pasteurized Cream, Citric Acid), Parmigiano Reggiano Cheese (cow's Milk, Salt, Rennet), Mozzarella Cheese (pasteurized Cultured Milk, Salt, Enzymes), Bread Crumbs (wheat Flour, Yeast, Salt), Pecorino Romano Cheese (sheep's Milk, Rennet, Salt), Chicory Root Fiber, Corn Starch And Potato Fiber, Potato Starch, Dehydrated Potatoes, Vegetable Fiber, Natural Flavors, Salt). Pasta (durum Wheat Flour, Eggs, Water).

Contains egg, milk, wheat. This product is manufactured on equipment that also processes crustacean shellfish (lobster, crab, shrimp).

Keep refrigerated.

Use or freeze date on front of package. 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 3 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.

Nutrition Facts