Dinner with Leo's ravioli, spinach & cheese
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 FLOUR, MODIFIED TAPIOCA STARCH, EGGS, XANTHAN GUM, SALT, WATER. FILLING: WHOLE MILK RICOTTA CHEESE (SWEET WHEY, WHOLE MILK, SWEET CREAM, CULTURE, VINEGAR AND SALT), SPINACH, ASIAGO CHEESE (PASTEURIZED PART-SKIM COW'S MILK, CHEESE CULTURES, SALT AND ENZYMES), PARMESAN CHEESE (PASTEURIZED PART-SKIM COW'S MILK, CHEESE CULTURES, SALT AND ENZYMES), ROMANO CHEESE (PASTEURIZED COW'S MILK, CHEESE CULTURES, SALT, AND ENZYMES), DEHYDRATE POTATOES (100% POTATOES), SALT, SPICES.
Leo's, pasta by shape & type, serving 113 g, package 8 oz/226 g. Ingredients as printed on the label.
More from Leo's
Other cheese
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- Jerusalem World best spanish cheeseJerusalem World
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- King Cheese frying cheeseKing Cheese
- King Cheese frying cheese, jalapenoKing Cheese
- King Cheese semi-soft frying cheese, garlicKing Cheese
- King Cheese semi-soft cheese, mintKing Cheese
- Stoneridge burger slices co-jack cheeseStoneridge
- Narth Coast Beer Cheese cheeseNarth Coast Beer Cheese
- North Coast beer cheese, mildNorth Coast
Cooks as cheese, spinach, ravioli. Half of it left? Use up the cheese.