Dinner with Artisola cheese ravioli with cauliflower dough, cheese with cauliflower dough
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
FILLING: RICOTTA CHEESE (PASTEURIZED MILK, PASTEURIZED WHEY, PASTEURIZED CREAM, VINEGAR, SALT, STABILIZERS [XANTHAN GUM, LOCUST BEAN GUM, GUAR GUM]), WATER, LOW MOISTURE PART SKIM MOZZARELLA CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES), ASIAGO CHEESE (PASTEURIZED PARTSKIM MILK, CHEESE CULTURE, SALT, ENZYMES), EGG, PARMESAN CHEESE (PASTEURIZED PART SKIMMED COW'S MILK, CHEESE CULTURES SALT, ENZYMES), ROMANO CHEESE (PASTEURIZED COW'S MILK, CHEESE CULTURES, SALT, ENZYMES), WHEY PROTEIN CONCENTRATE, RICE CRUMB (RICE FLOUR, XANTHAN GUM, EVAPORATED CANE JUICE, YEAST, SEA SALT), SALT, SPICES. DOUGH: RICE FLOUR, CAULIFLOWER, CORN FLOUR EGG, POTATO STARCH, EGG WHITE, TAPIOCA STARCH, TARA GUM, GUM ARABIC.
Artisola, pasta by shape & type, serving 100 g, package 8 OZ/227 g. Ingredients as printed on the label.
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Cooks as cheese, cauliflower, ravioli. Half of it left? Use up the cheese.