Dinner with Signature Reserve ravioli with parmigiano reggiano & balsamic vinegar, parmigiano reggiano & balsamic vinegar
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
FILLING: RICOTTA CHEESE (CULTURED MILK WHEY, CREAM, SALT, ACIDITY REGULATOR [CITRIC ACID, LACTIC ACID]), CREAM, PARMIGIANO REGGIANO PDO CHEESE (CULTURED MILK, SALT, ENZYMES), WATER, BALSAMIC VINEGAR SAUCE (BALSAMIC VINEGAR OF MODENA PGI [WINE VINEGAR, CONCENTRATED GRAPE MUST], SUGAR, CORN STARCH), TOASTED WHEAT CRUMBS (WHEAT FLOUR, SALT, YEAST), WHEY POWDER, BUTTER, CORN FLOUR, SALT. PASTA: WHEAT FLOUR, PASTEURIZED EGG, DURUM WHEAT SEMOLINA, SOYBEANS.
Signature Reserve, pasta by shape & type, serving 140 GRM, package 8.8 oz/250 g. Ingredients as printed on the label.
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Cooks as parmesan, ravioli, vinegar. Half of it left? Use up the parmesan.