Dinner with Weis 3 cheese & spinach ravioli
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
PASTA: ENRICHED DURUM SEMOLINA (ENRICHED WITH NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN,FOLIC ACID), PASTEURIZED WHOLE EGGS, WATER. FILLING: CHEESE (RICOTTA, PARMESAN, ROMANO [PASTEURIZED COW'S MILK, WHEY, SALT, CITRIC ACID, POWDERED CELLULOSE, LIPASE, MICROBIAL ENZYME, BACTERIAL CULTURE]), TOASTED WHEAT CRUMBS (WHEAT FLOUR, YEAST), LIGHT CREAM (MILK, CREAM, DEXTROSE, SODIUM CITRATE, DISODIUM PHOSPHATE, CARRAGEENAN, LOCUST & CAROB BEAN GUM), SPINACH, WATER, PASTEURIZED WHOLE EGGS, SALT, ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CANOLA OIL, SPICES.
Weis, pasta by shape & type, serving 115 g, package 20 oz/567 g. Ingredients as printed on the label.
More from Weis
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Cooks as cheese, spinach, ravioli. Half of it left? Use up the cheese.