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Giovanni Rana Four Cheese Ravioli
Giovanni Rana Four Cheese Ravioli
Giovanni Rana Four Cheese Ravioli
Giovanni Rana Four Cheese Ravioli
Giovanni Rana Four Cheese Ravioli
Giovanni Rana Four Cheese Ravioli

Giovanni Rana Four Cheese Ravioli

10 oz
1
Giovanni Rana Four Cheese Ravioli

Giovanni Rana Four Cheese Ravioli

10 oz

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About

Highlights

Peanut Free

Shellfish Free

Soy Free

Treenut Free


Details

Ricotta, romano, mozzarella & gorgonzola cheeses - classic Italian recipe. Master pasta maker over 50 years. Verona, Italia. Italy's most loved (Based on refrigerated pasta sales). 4 min. No preservatives. 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 No. 1 filled pasta in Italy (Based on refrigerated pasta sales). My dough, as thin as the dough my grandmother made, allows the wonderful flavors of the filling to shine through. Buon Appetito! Did you know? In this product there are: no preservatives; no powdered eggs; no artificial flavors; no hydrogenated fats; no artificial colors; no gums. 4 Cheese comes from 4 Formaggi, the Italian art of blending the best cheeses. Some give a wonderful creamy texture, while others the perfect balance of flavor. It is my pleasure to bring you this blend based on one of my favorite recipes. For more information or to contact us call 888-326-2721 or go to www.giovannirana.com. www.giovannirana.com. Facebook. Twitter. Instagram. Pinterest.


Ingredients

Filling (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).


Directions

Keep refrigerated. 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. Add 1 minute for a softer bite. If frozen, do not thaw; cook additional 1 minute. Keep refrigerated. Use or freeze date on front of package. May be frozen one month.


Warnings

Contains egg, milk, wheat.

Nutrition

Nutrition Facts

Serving Size 1.00 cup
Servings Per Container ABOUT 2 1/2
  • Amount Per Serving
  • Calories 280
    • Total Fat 11g17%daily value
    • Total FatSaturated Fat 5g25%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 70mg23%daily value
    • Sodium 490mg20%daily value
    • Total Carbohydrate 34g11%daily value
    • Total CarbohydrateDietary Fiber 3g12%daily value
    • Total CarbohydrateSugars 1g
    • Protein 10g
Percent Daily Values are based on a 2,000 calorie diet.

Highlights

Peanut Free

Shellfish Free

Soy Free

Treenut Free


Details

Ricotta, romano, mozzarella & gorgonzola cheeses - classic Italian recipe. Master pasta maker over 50 years. Verona, Italia. Italy's most loved (Based on refrigerated pasta sales). 4 min. No preservatives. 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 No. 1 filled pasta in Italy (Based on refrigerated pasta sales). My dough, as thin as the dough my grandmother made, allows the wonderful flavors of the filling to shine through. Buon Appetito! Did you know? In this product there are: no preservatives; no powdered eggs; no artificial flavors; no hydrogenated fats; no artificial colors; no gums. 4 Cheese comes from 4 Formaggi, the Italian art of blending the best cheeses. Some give a wonderful creamy texture, while others the perfect balance of flavor. It is my pleasure to bring you this blend based on one of my favorite recipes. For more information or to contact us call 888-326-2721 or go to www.giovannirana.com. www.giovannirana.com. Facebook. Twitter. Instagram. Pinterest.


Ingredients

Filling (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).


Directions

Keep refrigerated. 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. Add 1 minute for a softer bite. If frozen, do not thaw; cook additional 1 minute. Keep refrigerated. Use or freeze date on front of package. May be frozen one month.


Warnings

Contains egg, milk, wheat.



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