Dinner with O'sole Mio 3 color with 4cheese pasta, tortellini, 4 cheese
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
ENRICHED DURUM WHEAT SEMOLINA (ENRICHED WITH NIACIN, IRON, THIAMINE, RIBOFLAVIN, FOLIC ACID), ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), LIQUID WHOLE EGG WATER, SPINACH POWDER, TOMATO AND BEET POWDER. FILLING: RICOTTA CHEESE (WHEY, MILK, BACTERIAL CULTURE, SALT, CITRIC ACID), TOASTED WHEAT CRUMBS (WHEAT FLOUR, YEAST), IMPORTED HARD RIPENED CHEESE (MILK, SALT, MICROBIAL RENNET, LYSOZYME (EGG)), WHEY, ASIAGO CHEESE (MILK, SALT, BACTERIAL CULTURE, MICROBIAL ENZYME, LIPASE, CELLULOSE), IMPORTED GRANA PADANO DOP CHEESE (MILK, SALT, RENNET, LYSOZYME (EGG), CHEESE PASTE (ROMANO CHEESE, WATER, SUNFLOWER OIL, SALT, PARMESAN CHEESE, GOAT CHEESE, XANTHAN GUM), SALT.
O'sole Mio, pasta by shape & type, serving 115 GRM, package 9 oz/255 g. Ingredients as printed on the label.
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Cooks as cheese, ravioli. Half of it left? Use up the cheese.