Dinner with Rosina toasted 4 cheese breaded and filled with a blend of ricotta, romano, asiago and parmesan cheeses ravioli, toasted 4 cheese

RAVIOLI: PASTA: ENRICHED DURUM FLOUR [WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER, DRIED WHOLE EGGS. FILLING: RICOTTA CHEESE (WHEY, WHOLE MILK, CREAM, VINEGAR, SALT, XANTHAN GUM, LOCUST BEAN GUM, GUAR GUM), WATER, ROMANO CHEESE (PASTEURIZED COW'S AND SHEEP'S MILK, RENNET, SALT, CHEESE CULTURES, ENZYMES), PARMESAN CHEESE (PASTEURIZED PART SKIM MILK, SALT, CHEESE CULTURES, ENZYMES), ASIAGO CHEESE (PASTEURIZED COW'S MILK, CHEESE CULTURE, SALT, AND ENZYMES, POWDERED CELLULOSE ADDED TO PREVENT CAKING), MODIFIED CORN STARCH, PARMESAN CHEESE BLEND (WHEY, MALTODEXTRIN, BUTTERMILK, NATURAL PARMESAN CHEESE FLAVOR, SALT), ASIAGO CHEESE BLEND (WHEY, MALTODEXTRIN, BUTTERMILK, NATURAL ASIAGO CHEESE FLAVOR, SALT), WHEY PROTEIN CONCENTRATE (WHEY PROTEIN CONCENTRATE, SOY LECITHIN), SWEET WHEY POWDER, SALT, DRIED WHOLE EGGS, PARSLEY, SPICE. BATTER: WATER, BATTER MIX (YELLOW CORN FLOUR, WHEAT FLOUR, SALT, LEAVENING [SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE], DRIED WHEY, SPICE, MILK PROTEIN CONCENTRATE, SODIUM ALGINATE, SPICE EXTRACT), SOYBEAN OIL. BREADING: BREADER (BREAD CRUMBS [WHEAT FLOUR, DEXTROSE, SALT, YEAST], ENRICHED WHEAT FLOUR [ENRICHED WITH NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], MALTED BARLEY FLOUR, SALT, GARLIC POWDER, DEHYDRATED PARSLEY, SPICES, ROMANO CHEESE [CULTURED COW'S MILK, SALT, ENZYMES]), SEASONING (ROMANO CHEESE POWDER ([PASTEURIZED COW'S MILK, SALT, CULTURE, ENZYMES, DISODIUM PHOSPHATE], WHEY

Rosina, pasta by shape & type, serving 136 g, package 16 oz/1 lbs. Ingredients as printed on the label.