Dinner with Harris Teeter exotic mushroom ravioli, exotic mushroom
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
FILLING: RICOTTA CHEESE (PASTEURIZED WHOLE MILK, VINEGAR, SALT), CREMINI MUSHROOM, PORTOBELLO MUSHROOM, BREAD CRUMBS (WHEAT FLOUR, SUGAR, YEAST, SALT), ONIONS, MOZZARELLA CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), ROMANO CHEESE (PASTEURIZED COW'S MILK, CHEESE CULTURE, SALT, ENZYMES), PARMESAN CHEESE (PASTEURIZED PART-SKIM MILK, CHEESE CULTURE, SALT, ENZYMES), SEA SALT, PORCINI POWDER, OLIVE-CANOLA OIL BLEND, FRESH PARSLEY, BLACK PEPPER, PARSLEY FLAKES, FRESH THYME. PASTA: ENRICHED DURUM FLOUR (DURUM FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), FILTERED WATER, WHOLE LIQUID PASTEURIZED EGG, SEA SALT, PORCINI PASTE.
Harris Teeter, pasta by shape & type, serving 118 g, package 9 oz/255 g. Ingredients as printed on the label.
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Cooks as mushrooms, ravioli. Half of it left? Use up the mushrooms.