Dinner with Culinary Tours italian style cheese tortellini with alfredo sauce
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
PASTA: EXTRA FANCY DURUM FLOUR (ENRICHED WITH NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, LIQUID PASTEURIZED WHOLE EGGS. FILLING: BREAD CRUMBS (WHEAT FLOUR, SUGAR, YEAST, SALT), PART SKIM RICOTTA CHEESE (WHEY, MILK, VINEGAR, CARRAGEENAN [STABILIZER]), ROMANO CHEESE (PASTEURIZED SHEEP'S MILK, CULTURE, RENNET, SALT), WHOLE MILK RICOTTA CHEESE (WHEY, WHOLE MILK, CREAM, VINEGAR), CANOLA OIL, WATER, SALT, BLACK PEPPER, NUTMEG. ALFREDO SAUCE: HEAVY CREAM, WATER, PARMESAN CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES, POWDERED CELLULOSE [ANTI-CAKING AGENT]), WHOLE MILK, ROMANO CHEESE (PASTEURIZED SHEEP'S MILK, CULTURE, RENNET, SALT), CANOLA OIL, MODIFIED CORN STARCH, SALT, SODIUM PHOSPHATE, ROASTED GARLIC, STABILIZER (GUM ARABIC, XANTHAN GUM, CARRAGEENAN), BLACK PEPPER, NUTMEG.
Culinary Tours, frozen dinners & entrees, serving 170 g, package 18 oz/510 g. Ingredients as printed on the label.
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Cooks as cheese, ravioli, alfredo sauce. Half of it left? Use up the cheese.