Description
Details
My
StoryI 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!
My
recipe contains ricotta made with no gums or fillers. We use fresh baby
spinach, chopping whole leaves to ensure the best flavor and aroma.
Ingredients
Filling
(spinach, Ricotta (whey, Whole Milk, Cream. Vinegar), Seasoning (water,
Sunflower Oil, Potato Starch, Casein, Salt), Bread Crumbs (wheat Flour,
Yeast, Salt), Whey, Parmesan Cheese (pasteurized Cultured Milk, Salt,
Enzymes), Unsalted Butter (cream), Dehydrated Potatoes, Cornstarch,
Natural Flavors, Potato Starch, 2% Or Less Of Vegetable Fiber, Salt,
Garlic, Black Pepper, Nutmeg). Pasta (durum Wheat Flour, Eggs, Water,
Dried Spinach).
Directions
Preparation:
Follow instructions to ensure product reaches temperature of 160degF.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.*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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