Dinner with Antonino's italian style jumbo cheese ravioli, italian style jumbo cheese
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
WHOLE MILK RICOTTA CHEESE (SWEET WHEY, WHOLE MILK, SWEET CREAM, CULTURE, VINEGAR AND SALT), DURUM WHEAT FLOUR ( ENRICHED WITH IRON (FERROUS SULFATE) AND B VITAMINS (NIACIN, THIAMIN, RIBOFLAVIN, FOLIC ACID)), WHOLE EGG, WATER, BREAD CRUMBS (WHEAT FLOUR, SUGAR, CANOLA OIL, SALT, YEAST), ROMANO CHEESE (PASTEURIZED COW'S MILK, CHEESE CULTURES, SALT, ENZYMES, POWDERED CELLULOSE ADDED TO PREVENT CAKING), PARMESAN CHEESE (PASTEURIZED PART-SKIM COW'S MILK, CHEESE CULTURES, SALT, ENZYMES, POWDERED CELLULOSE ADDED TO PREVENT CAKING), FLOUR BLEND (YELLOW CORN FLOUR, WHEAT FLOUR, SOYBEAN OIL, EXTRACTIVES OF TURMERIC AND PAPRIKA), PARSLEY, SALT, BLACK PEPPER
Antonino's, pasta by shape & type, serving 135 g, package 16 oz/1 Lb/454 g. Ingredients as printed on the label.
More from Antonino's
- Antonino's romano grated pecorino cheese, romano
- Antonino's parmesan grated cheese, parmesan
- Antonino's chopped garlic
- Antonino's hot pepper spread, hot pepper
- Antonino's diced tomatoes
- Antonino's tomato sauce, tomato
- Antonino's whole tomatoes in puree, whole tomatoes
- Antonino's tomato puree, tomato
- Antonino's parmesan and pecorino romano grated cheese, parmesan and pecorino romano
- Antonino's fontina cheese, fontina
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Cooks as cheese, ravioli. Half of it left? Use up the cheese.