Rana Mushroom Ravioli

Details

Mushroom Ravioli. Roasted portobello mushrooms and creamy cheese wrapped in thin dough. Packed with 13 grams of protein per serving. Made with no artificial flavors, no artificial colors, no preservatives, and no GMO ingredients. Ready in 4 minutes. Mushroom Ravioli goes well with prosciutto, peas, and Alfredo sauce. I am Giovanni Rana, born in Verona, Italy, and I have been passionate about making pasta for over 60 years. I use the finest ingredients with my thin dough and flavorful fillings. I am now proud to be making my recipes in the USA with the same care. Buon Appetito!

• Mushroom Ravioli

• Ready in 4 minutes

• Packed with 13 grams of protein per serving

• Made with no preservatives

• Made with no artificial flavors

• Made with no artificial colors

• Made with no GMO ingredients

Ingredients

FILLING: RICOTTA CHEESE (WHEY, MILK, CREAM, VINEGAR), MUSHROOMS, GOUDA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), MASCARPONE CHEESE (PASTEURIZED CREAM, PASTEURIZED MILK), HEAVY CREAM (CREAM, MILK), WHEY, SUNFLOWER OIL, BREAD CRUMBS (WHEAT FLOUR, YEAST, SALT), 2% OR LESS OF NATURAL FLAVOR, SALT, GARLIC, WHEAT FIBER, DEHYDRATED ONION, BLACK PEPPER, MALTODEXTRIN, YEAST EXTRACT, PASTA: DURUM WHEAT FLOUR, EGGS, WATER

Directions

1. Boil 4 quarts of water. Reduce heat 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. 3. Cook 4 minutes*, and drain. If you like a softer bite add 1 minute. Add 1 min for a softer bite. * If frozen, do not thaw; cook additional 1 minute. How to Cook: Follow cooking instructions to ensure product reaches temperature of 160 degrees F.

Mushroom Goes Well with: Prosciutto, peas & Alfredo sauce. Italian sausage & garlic marinara sauce. Seared chicken & rosemary butter sauce.

Keep refrigerated.

Use or freeze by date on back of package. After opening use within 3 days. May be frozen one month.