Dinner with Nino'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: DURUM EXTRA FANCY (DURUM FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SEMOLINA (SEMOLINA, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), EGGS, WATER. FILLING: RICOTTA CHEESE (WHEY, MILK, CREAM, VINEGAR, SALT AND XANTHAN GUM, LOCUST BEAN GUM AND GUAR GUM [STABILIZERS]), BREAD CRUMBS (BLEACHED WHEAT FLOUR, DEXTROSE, YEAST AND SALT ), SPINACH, EGGS, IMPORTED ROMANO CHEESE (PASTEURIZED SHEEP MILK, CHEESE CULTURES, SALT, ENZYMES AND POWDERED CELLULOSE [ANTI CAKING AGENT]), IMPORTED PARMESAN CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES AND POWDERED CELLULOSE [ANTI CAKING AGENT]), SPICES, SALT.
Nino's, pasta by shape & type, serving 105 g, package 16 oz/1 lbs. Ingredients as printed on the label.
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