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About
Details
Vibrant aged cheese wrapped in thin pasta. All natural. No preservatives. 12 oz size! Parmigiano Reggiano DOP. Italy's most loved (Based on refrigerated pasta sales). Master pastamaker. Verona, Italia. Over 50 years. My Story: I am Giovanni Rana, born near Verona, Italy, and passionate about making pasta for over 50 years. The finest ingredients make my pasta the No. 1 filled pasta in Italy. My pasta, as thin as the pasta my grandmother made, allows the wonderful flavors of the filling to shine through. Parmigano Reggiano DOP, called the King of Italian cheeses, was born in the Emilia Romagna region of Northern Italy. It is produced in a limited area, in the same artisanal way it was made 9 centuries ago. DOP means Protected Designation of Origin, and only products originating in that area can use this name. I am pleased to cross the ocean to America, sharing my passion with you. Buon appetito a tutti! - Giovanni Rana. For more information or to contact us go to www.giovannirana.com.
Ingredients
Filling (ricotta (whey, Whole Milk, Cream, Vinegar), Seasoning (water, Sunflower Oil, Potato Starch, Casein, Salt), Parmigiano Reggiano Cheese (cow's Milk, Rennet, Salt), Heavy Cream (cream), Bread Crumbs (wheat Flour, Yeast, Salt), Chicory Root Fiber, Potato Starch, Pecorino Romano Cheese (pasteurized Cultured Sheep Milk, Rennet, Salt), Cornstarch, 2% Or Less Of Nonfat Dry Milk, Natural Flavors, Vegetable Fiber, Salt, Gorgonzola Cheese (pasteurized Cultured Milk, Enzymes, Salt, Mold), Yeast Extract. Pasta (semolina, Eggs, Water).
Directions
Keep refrigerated; may be frozen. Cook thoroughly. Follow cooking instructions to ensure product reaches temperature of 160 degrees F. Preparation: 1. Heat 6 quarts of water to a gentle boil. Add pinch of salt. 2. Add pasta; do not separate uncooked pasta if it sticks together. It will naturally separate while cooking. Cook 3 minutes, and drain. 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.
Warnings
Contains egg, milk, wheat.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 280
- Total Fat 11g14%
- Saturated Fat 6g30%
- Trans Fat 0g
- Cholesterol 75mg25%
- Sodium 450mg20%
- Total Carbohydrate 34g12%
- Dietary Fiber 3g11%
- Sugars 2g
- Protein 11g
Details
Vibrant aged cheese wrapped in thin pasta. All natural. No preservatives. 12 oz size! Parmigiano Reggiano DOP. Italy's most loved (Based on refrigerated pasta sales). Master pastamaker. Verona, Italia. Over 50 years. My Story: I am Giovanni Rana, born near Verona, Italy, and passionate about making pasta for over 50 years. The finest ingredients make my pasta the No. 1 filled pasta in Italy. My pasta, as thin as the pasta my grandmother made, allows the wonderful flavors of the filling to shine through. Parmigano Reggiano DOP, called the King of Italian cheeses, was born in the Emilia Romagna region of Northern Italy. It is produced in a limited area, in the same artisanal way it was made 9 centuries ago. DOP means Protected Designation of Origin, and only products originating in that area can use this name. I am pleased to cross the ocean to America, sharing my passion with you. Buon appetito a tutti! - Giovanni Rana. For more information or to contact us go to www.giovannirana.com.
Ingredients
Filling (ricotta (whey, Whole Milk, Cream, Vinegar), Seasoning (water, Sunflower Oil, Potato Starch, Casein, Salt), Parmigiano Reggiano Cheese (cow's Milk, Rennet, Salt), Heavy Cream (cream), Bread Crumbs (wheat Flour, Yeast, Salt), Chicory Root Fiber, Potato Starch, Pecorino Romano Cheese (pasteurized Cultured Sheep Milk, Rennet, Salt), Cornstarch, 2% Or Less Of Nonfat Dry Milk, Natural Flavors, Vegetable Fiber, Salt, Gorgonzola Cheese (pasteurized Cultured Milk, Enzymes, Salt, Mold), Yeast Extract. Pasta (semolina, Eggs, Water).
Directions
Keep refrigerated; may be frozen. Cook thoroughly. Follow cooking instructions to ensure product reaches temperature of 160 degrees F. Preparation: 1. Heat 6 quarts of water to a gentle boil. Add pinch of salt. 2. Add pasta; do not separate uncooked pasta if it sticks together. It will naturally separate while cooking. Cook 3 minutes, and drain. 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.
Warnings
Contains egg, milk, wheat.
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