Dinner with Goya cheese mezzaluna ravioli with tomato cilantro sauce, cheese with tomato cilantro sauce
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
RICOTTA CHEESE (WHEY, VINEGAR, SALT), ENRICHED SEMOLINA FLOUR (SEMOLINA FLOUR [NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID]), WATER, PASTEURIZED EGGS, MILK, PARMESAN CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURES, SALT, AND ENZYMES), MONTEREY JACK CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), LOW-MOISTURE PART-SKIM MOZZARELLA CHEESE ([PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES], POTATO STARCH, CANOLA OIL, AND CELLULOSE POWDER ADDED TO PREVENT CAKING), JALAPENO PEPPERS (GREEN JALAPENO PEPPERS, SALT, ACETIC ACID, CALCIUM CHLORIDE), CORN STARCH, SALT, CILANTRO, GARLIC POWDER, SPICES, STABILIZERS (XANTHAN GUM, LOCUST BEAN GUM) AND BETA CAROTENE FOR COLOR. SAUCE: CALIFORNIA TOMATOES (CALIFORNIA TOMATOES, CITRIC ACID), WATER, GARLIC, ONION, OIL BLEND (CANOLA OIL, EXTRA VIRGIN OLIVE OIL), CILANTRO, SALT, CORN STARCH, LEMON JUICE, SPICES.
Goya, pasta by shape & type, serving 206 g, package 32 oz/2 lb/907 g. Ingredients as printed on the label.
More from Goya
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Cooks as cheese, tomatoes, ravioli. Half of it left? Use up the cheese.