Dinner with Napoli tortellini with meat filling
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
INGREDIENTS OF DOUGH: ENRICHED DURUM WHEAT FLOUR (WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, PASTEURIZED WHOLE EGGS, CORN FLOUR, SOYBEAN OIL. INGREDIENTS OF FILLING: OVEN ROASTED BEEF (BEEF, WATER, SALT, ISOLATED SOY PROTEIN, SODIUM PHOSPHATE, DEXTROSE, HYDROLYZED SOY, WHEAT & CORN PROTEINS, SUGAR, AUTOLYZED YEAST EXTRACT, BEEF EXTRACT, NATURAL FLAVOR), BREADCRUMBS (ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, SALT, YEAST), PROSCIUTTO TRIMMINGS (HAM, SALT, PEPPER, POTASSIUM NITRATE), MORTADELLA (PORK, BEEF, PORK FAT, WATER, DEXTROSE, NON-FAT DRY MILK, HYDROLYZED SOY & POTATO PROTEIN, SALT, CORN SYRUP, FLAVORINGS, SODIUM PHOSPHATES, SODIUM ERYTHORBATE, SODIUM NITRITE), ROMANO CHEESE (PASTEURIZED SHEEPS' MILK, SALT, CHEESE CULTURE, ENZYMES), FLAVORINGS.
Napoli, pasta by shape & type, serving 113 g, package 16 oz/1 lbs/454 g. Ingredients as printed on the label.
More from Napoli
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Cooks as ravioli. Half of it left? Use up the ravioli.