Dinner with Leo's Gluten Free portobello mushroom ravioli
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
DOUGH: WHOLE GRAIN BROWN RICE FOUR, MODIFIED TAPIOCA STARCH, EGG, XANTHAN GUM, WATER. FILLING: WHOLE MILK RICOTTA CHEESE (SWEET WHEY, WHOLE MILK, SWEET CREAM, CULTURE, VINEGAR AND SALT), PORTOBELLO MUSHROOMS, PARMESAN CHEESE (PASTEURIZED PART-SKIM COW'S MILK, CHEESE CULTURES, SALT, AND ENZYMES), ROMANO CHEESE (PASTEURIZED COW'S MILK, CHEESE CULTURES, SALT, AND ENZYMES), DEHYDRATED POTATOES (100% POTATOES), NATURAL MUSHROOM BASE (SAUTEED MUSHROOM, SEA SALT, BUTTER (SWEET CREAM, ANNATTO), YEAST EXTRACT, NATURAL FLAVORINGS, SPICE & VEGETABLE EXTRACT), SALT, AND SPICES.
Leo's Gluten Free, pasta by shape & type, serving 113 g, package 8 oz/226 g. Ingredients as printed on the label.
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Cooks as mushrooms, ravioli. Half of it left? Use up the mushrooms.