Quattro Formaggio Ravioli (in stripes)

Extra-fancy durum wheat pasta stuffed a blend of four handcrafted cheeses: Ricotta, Asiago, Mozzarella, and Romano. Kick up your heels!

Recipe Suggestion:
See Quattro Formaggio Ravioli with Garlic and Spinach Sauté Recipe.

Cooking instructions:
Place contents of this package in 3 quarts of boiling water and stir occasionally. Cook for 7-9 minutes or to desired tenderness.
Drain and toss with your favorite sauce.

Ingredients-Pasta: Extra fancy durum flour (durum flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), whole eggs, water, tomato powder, beet powder. Filling: Ricotta cheese (pasteurized part skim milk, whey culture, vinegar, salt), Asiago cheese (pasteurized milk, cheese cultures, salt, enzymes), Mozzarella cheese (pasteurized cultured milk, salt, enzymes), imported Romano cheese (pasteurized sheep’s milk culture, enzymes, salt), water.

Net Weight: 9 oz

Wildly Creative Recommended Sauce: Serve cold, with a lemon-lime vinaigrette topped with hearts of palm, green chilis, tomatoes, and scallops

Ideal Setting: A sidewalk café in New York City, after a morning at the Metropolitan Museum of Art.

Beverage: A medium bodied Orgeon Pino Grigio: crisp, full, plump, with lively flavors and aromas of pear, apple, and/or melon.

Soundtrack: Tropicalia – Caetano Veloso