Dinner with Weis 6 cheese tortellini
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, WHOLE PASTEURIZED EGGS, WATER, SPINACH POWDER, TOMATO AND BEET POWDER. FILLING: CHEESE (RICOTTA, PARMESAN, ROMANO MOZZARELLA, SWISS & PROVOLONE [PASTEURIZED COWS MILK, WHEY, CHEESE CULTURES, SALT, POWDERED CELLULOSE, LIPASE, MICROBIAL ENZYME, BACTERIAL CULTURE, NATAMYCIN, CITRIC ACID]), TOASTED WHEAT CRUMBS (WHEAT FLOUR, YEAST, LIGHT CREAM (MILK, CREAM, DEXTROSE, SODIUM CITRATE, DISODIUM PHOSPHATE, CARRAGEENAN, LOCUST & CAROB BEAN GUMS), CANOLA OIL (CANOLA OIL, CITRIC ACID), SALT, SPICES, ENRICHED WHEAT FLOUR (ENRICHED WITH NIACIN, I FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID)
Weis, pasta by shape & type, serving 115 g, package 9 oz/255 g. Ingredients as printed on the label.
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