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Giovanni Rana Italian Sausage Ravioli
Giovanni Rana Italian Sausage Ravioli
12 oz
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About
Details
Italian sausage and mild cheeses wrapped in thin pasta.
U.S. inspected and passed by Department of Agriculture.
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 #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. This classic Italian sausage, known for its distinctive seasonings, helps bring a wonderful flavor to life. I am pleased to cross the ocean to America, sharing my passion with you. Buon appetito a tutti! --Giovanni Rana.
Serving Suggestions: Pair with Giovanni Rana® Marinara sauce or try Italian Sausage Ravioli with mushroom Alfredo.
Ingredients
Filling (italian Sausage (pork, Water, Spices, Salt, Sugar), Ricotta (whey, Whole Milk, Cream, Vinegar), Parmesan Cheese (pasteurized Cultured Milk, Salt, Enzymes), Mozzarella Cheese (pasteurized Cultured Milk, Salt And Enzymes), Chicory Root Fiber, Heavy Cream (cream), Roasted Onion, Mascarpone Cheese (pasteurized Milk, Cream, Citric Acid), Bread Crumbs (wheat Flour, Yeast, Salt), 2% Or Less Of Potato Starch, Whey, Vegetable Fiber, Salt, Garlic, Natural Flavors, Black Pepper). Pasta (semolina, Eggs, Water)
Directions
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.
Keep refrigerated. Use or freeze date on front of package. May be frozen one month.
Follow cooking instructions to ensure product reaches temperature of 160F.
Warnings
Contains egg, milk, wheat.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 270
- Total Fat 12g15%
- Saturated Fat 4.5g23%
- Trans Fat 0g
- Cholesterol 70mg23%
- Sodium 470mg20%
- Total Carbohydrate 30g11%
- Dietary Fiber 4g14%
- Sugars 1g
- Protein 13g
Details
Italian sausage and mild cheeses wrapped in thin pasta.
U.S. inspected and passed by Department of Agriculture.
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 #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. This classic Italian sausage, known for its distinctive seasonings, helps bring a wonderful flavor to life. I am pleased to cross the ocean to America, sharing my passion with you. Buon appetito a tutti! --Giovanni Rana.
Serving Suggestions: Pair with Giovanni Rana® Marinara sauce or try Italian Sausage Ravioli with mushroom Alfredo.
Ingredients
Filling (italian Sausage (pork, Water, Spices, Salt, Sugar), Ricotta (whey, Whole Milk, Cream, Vinegar), Parmesan Cheese (pasteurized Cultured Milk, Salt, Enzymes), Mozzarella Cheese (pasteurized Cultured Milk, Salt And Enzymes), Chicory Root Fiber, Heavy Cream (cream), Roasted Onion, Mascarpone Cheese (pasteurized Milk, Cream, Citric Acid), Bread Crumbs (wheat Flour, Yeast, Salt), 2% Or Less Of Potato Starch, Whey, Vegetable Fiber, Salt, Garlic, Natural Flavors, Black Pepper). Pasta (semolina, Eggs, Water)
Directions
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.
Keep refrigerated. Use or freeze date on front of package. May be frozen one month.
Follow cooking instructions to ensure product reaches temperature of 160F.
Warnings
Contains egg, milk, wheat.
Common questions
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