Dinner with Rozzano rainbow tortellini
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
FILLING INGREDIENTS: AGED IMPORTED ROMANO CHEESE (SHEEP'S MILK, CHEESE CULTURE, SALT, ENZYMES), RICOTTA CHEESE (MILK, VINEGAR, SALT AND XANTHAN GUM, LOCUST BEAN GUM, GUAR GUM [STABILIZERS]), PANKO (WHEAT FLOUR, ORGANIC CANE SYRUP, SEA SALT, YEAST), WATER, AGED IMPORTED PARMESAN CHEESE (PASTEURIZED COW'S MILK, CHEESE CULTURE, SALT, ENZYMES), AGED ASIAGO CHEESE (PASTEURIZED COW'S MILK, CHEESE CULTURE, SALT, ENZYMES), FONTINA CHEESE (PASTEURIZED COW'S MILK, CHEESE CULTURE, SALT, ENZYMES), CANOLA OIL, GRANULATED GARLIC, SALT, ONION POWDER, SPICES. PASTA INGREDIENTS: EXTRA FANCY DURUM FLOUR, WATER, EGG, VITAL WHEAT GLUTEN, SPINACH POWDER, NATURAL RED COLOR (CARMINE, ANNATTO), TOMATO POWDER.
Rozzano, pasta by shape & type, serving 100 g. Ingredients as printed on the label.
More from Rozzano
Other ravioli
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Cooks as ravioli.