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Ranaâ„¢ Cheese Lovers Tortellini
Ranaâ„¢ Cheese Lovers Tortellini
10 ozPopular item
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About
Details
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 #1 filled pasta in Italy*. My dough, as thin as the dough my grandmother made, allows the wonderful flavors of the filling to shine through. Buon Appetito!
Parmigiano Reggiano is a D.O.P. (Protected Designation of Origin) cheese, imported from Italy. It is known as the "King of Italian cheeses" and has a wonderful, robust flavor.Giovanni Rana
Ingredients
Filling (ricotta (whey, Whole Milk, Cream, Vinegar), Mascarpone Cheese (pasteurized Milk, Cream, Citric Acid), Parmigiano Reggiano Cheese (cow's Milk, Salt, Rennet), Mozzarella Cheese (pasteurized Cultured Milk, Salt, Enzymes), Bread Crumbs (wheat Flour, Yeast, Salt), Pecorino Romano Cheese (pasteurized Cultured Sheep's Milk, Rennet, Salt), Chicory Root Fiber, Cornstarch, Potato Starch, Dehydrated Potatoes, Vegetable Fiber, Natural Flavors, Salt). Pasta (durum Wheat Flour, Eggs, Water).
Directions
Preparation: Follow cooking instructions to ensure product reaches temperature of 160 degrees F. 4 min add 1 minute for a softer bite. 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 minutes, and drain. Add 1 minute for a softer 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. If frozen, do not thaw; cook additional 1 minute.
Serving Suggestion: Pair with Giovanni Rana Portobello Mushroom sauce. Or try Tortelloni Summer Salad: Cook Tortelloni, cool in ice water and drain well. Add shredded carrots and chopped red onions. Toss together with balsamic vinaigrette and Parmigiano Reggiano.
Keep refrigerated. May be frozen one month.
Cut or tear.
After opening use within 3 days.
Warnings
Contains egg, milk, wheat.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 270
- Total Fat 10g13%
- Saturated Fat 7g35%
- Trans Fat 0g
- Cholesterol 80mg27%
- Sodium 520mg23%
- Total Carbohydrate 36g13%
- Dietary Fiber 4g14%
- Sugars 1g
- Protein 11g
Details
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 #1 filled pasta in Italy*. My dough, as thin as the dough my grandmother made, allows the wonderful flavors of the filling to shine through. Buon Appetito!
Parmigiano Reggiano is a D.O.P. (Protected Designation of Origin) cheese, imported from Italy. It is known as the "King of Italian cheeses" and has a wonderful, robust flavor.Giovanni Rana
Ingredients
Filling (ricotta (whey, Whole Milk, Cream, Vinegar), Mascarpone Cheese (pasteurized Milk, Cream, Citric Acid), Parmigiano Reggiano Cheese (cow's Milk, Salt, Rennet), Mozzarella Cheese (pasteurized Cultured Milk, Salt, Enzymes), Bread Crumbs (wheat Flour, Yeast, Salt), Pecorino Romano Cheese (pasteurized Cultured Sheep's Milk, Rennet, Salt), Chicory Root Fiber, Cornstarch, Potato Starch, Dehydrated Potatoes, Vegetable Fiber, Natural Flavors, Salt). Pasta (durum Wheat Flour, Eggs, Water).
Directions
Preparation: Follow cooking instructions to ensure product reaches temperature of 160 degrees F. 4 min add 1 minute for a softer bite. 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 minutes, and drain. Add 1 minute for a softer 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. If frozen, do not thaw; cook additional 1 minute.
Serving Suggestion: Pair with Giovanni Rana Portobello Mushroom sauce. Or try Tortelloni Summer Salad: Cook Tortelloni, cool in ice water and drain well. Add shredded carrots and chopped red onions. Toss together with balsamic vinaigrette and Parmigiano Reggiano.
Keep refrigerated. May be frozen one month.
Cut or tear.
After opening use within 3 days.
Warnings
Contains egg, milk, wheat.
Common questions
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