Ricotta, romano, mozzarella & gorgonzola cheese - classic Italian recipe. No artificial flavors. No GMO. Non-genetically engineered ingredients (This product is made with non-genetically engineered ingredients as process verified by DNV GL. https://www.dnvgl.us). No GMO ingredients. Over 50 years. Master pastamaker, 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 artificial colors; no hydrogenated fats; no gums; no powdered eggs; 100% cage-free eggs (Egg from hens not raised in cages). 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. www.giovannirana.com. Facebook. Twitter. Instagram. Pinterest. For more information or to contact us call 888-326-2721 or go to www.giovannirana.com. FSC: Mix - package from responsible sources.

Filling (ricotta (whey, Milk, Cream, Vinegar), Heavy Cream (cream, Milk), Whey, Mozzarella Cheese (pasteurized Cultured Milk, Salt, Enzymes), Romano Cheese Made From Cow's Milk (pasteurized Cultured Milk, Salt, Enzymes), Bread Crumbs (wheat Flour, Yeast, Salt), Corn Starch And Potato Fiber, Natural Flavors, Vegetable Fiber, 2% Or Less Of Salt, Autolyzed Yeast Extract, Gorgonzola Cheese (pasteurized Cultured Milk, Enzymes, Salt, Mold)), Pasta (durum Wheat Flour, Eggs, Water)

Follow cooking instructions to ensure product reaches temperature of 160 degrees F (71.1 °C)

Step 1: Boil 4 quarts of water. Reduce heat to a gentle boil. Add a pinch of salt.

Step 2: Add pasta; do not separate uncooked pasta if it sticks together. It will naturally separate while cooking. Cook for 4 minutes and drain. Add 1 minute for a softer bite

Step 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.

Serving suggestions pair with Giovanni Rana Basil Pesto Sauce or try Ravioli with Mushroom Sauce. Sauté garlic with butter in a pan. Add sliced mushrooms and cook until tender. Add prepared ravioli. Top with freshly chopped green parsley