Dinner with Italian Village square cheese ravioli
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
PASTA (ENRICHED DURUM FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER, DRIED WHOLE EGGS, TURMERIC), RICOTTA CHEESE (WHEY, WHOLE MILK, CREAM, VINEGAR, SALT, CARRAGEENAN, XANTHAN GUM, LOCUST BEAN GUM, GUAR GUM), WATER, BREAD CRUMBS (WHEAT FLOUR, SOYBEAN OIL), ROMANO CHEESE (PASTEURIZED SHEEP'S AND COW'S MILK, RENNET, SALT, CHEESE CULTURES, ENZYMES), SALT, CALCIUM CARBONATE, MODIFIED CORN STARCH, PARSLEY, BLACK PEPPER.
Italian Village, pasta by shape & type, serving 139 g, package 12 oz/340 g. Ingredients as printed on the label.
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Cooks as cheese, ravioli. Half of it left? Use up the cheese.