Ricotta, mozzarella, romano, mascarpone and fontina cheeses - mild flavor. No GMO. Non-Genetically engineered ingredients (This product is made with non-genetically engineered ingredients as process verified by DNV. https://www.dnv.us). No GMO ingredients (This product is made with non-genetically engineered ingredients as process verified by DNV. https://www.dnv.us). No preservatives. 4 min. 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, my thin dough, and flavorful fillings, and my pasta is the number 1 filled pasta in Italy. I am now proud to be making my recipes in the U.S.A. with the same care. Buon Appetito! Did you know? In this product there are: No preservatives; no hydrated fats; no gums; no artificial colors; no powdered eggs; 100% cage-free eggs (eggs from hens not raised in cages). There is an art of blending the best cheeses. Some cheeses give a wonderful creamy texture, and others bring the perfect balance of flavor. It is my pleasure to bring you this mild blend based on one of my favorite recipes. - Giovanni Rana. Need ideas? Turn over! A product of La Famiglia Rana live life generously. For more information call: 888-326-2721 or go to: www.giovanniranausa.com. For more delicious recipes, visit us online. www.giovanniranausa.com.

Pasta: Durum Wheat Flour, Eggs, Water. Filling: Ricotta Cheese (whey, Milk, Cream, Vinegar) Bread Crumbs (wheat Flour, Yeast, Salt), Mozzarella Cheese (pasteurized Cultured Milk, Salt, Enzymes) Mascarpone Cheese (pasteurized Cream, Pasteurized Milk), Romano Cheese Made From Cow's Milk (pasteurized Cultured Milk, Salt, Enzymes), Natural Flavors Dehydrated Potatoes, Vegetable Fiber, Corn Starch And Potato Fiber, Fontina Cheese (pasteurized Cultured Part-skim Milk, Sea Salt, Enzymes), 2% Or Less Of Whey, Salt, Autolyzed Yeast Extract.

Preparation: Follow cooking directions. Make sure product reaches temperature of 160 degrees F. (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. Cook 4 times, and drain. Add 1 minute for a sober 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 Parmigiano Reggiano. If frozen, do not thaw; cook additional 1 minute.

Serving Suggestions: Pair with Giovanni Rana Basil Pesto Sauce or try Tortellini in Broth: Cook Tortellini in prepared chicken broth, sprinkle with Parmigiano Reggiano and drizzle with extra virgin olive oil.

Keep refrigerated.

Use or freeze by date on package.