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Dinner with Buitoni four cheese ravioli with ricotta, mozzarella, parmesan & romano cheeses, four cheese

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On the label

DOUGH: GROUND DURUM WHEAT, EGGS, WATER, SALT. FILLING: ROMANO CHEESE MADE FROM COW'S MILK (CULTURED PASTEURIZED MILK, SALT, ENZYMES), WHEAT FLOUR, WATER, CANOLA OIL. LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE (CULTURED PART-SKIM MILK, SALT, ENZYMES), RICOTTA CHEESE (WHEY, MILK, CREAM, VINEGAR, SALT), PARMESAN CHEESE (CULTURED MILK. SALT. ENZYMES), ENZYME MODIFIED CHEDDAR CHEESE PASTE (CHEDDAR CHEESE CULTURED MILK, SALT, ENZYMES), WATER, SALT, BUTTER (CREAM, SALT), ENZYMES), SALT, ONION POWDER, YEAST, CREAM POWDER, SUGAR, SPICE, NATURAL FLAVOR, SUNFLOWER OIL.

Buitoni, pasta by shape & type, serving 93 g, package 20 oz/567 g. Ingredients as printed on the label.

More from Buitoni

Other ricotta

Cooks as ricotta, parmesan, mozzarella. Half of it left? Use up the ricotta.