Rana Meal Solutions Rana Ravioli, 12 oz

Ravioli, Spinaci e Ricotta 12 oz (340 g) Creamy ricotta cheese & spinach wrapped in thin pasta. Made with baby spinach. All natural. No preservatives. 12 oz size! Italy's most loved (Based on refrigerated pasta sales). Master pastamaker. Verona, Italia. Over 50 years. My Story: I am Giovanni Rana, born near Verona, Italy, and passionate about making pasta for over 50 years. The finest ingredients make my pasta the No. 1 filled pasta in Italy. My pasta, as thin as the pasta my grandmother made, allows the wonderful flavors of the filling to shine through. Ravioli di Spinaci e Ricotta is known as ravioli di magro (ravioli with no meat). Its origins are tied to the period of Lent where people were encouraged to give up life's luxuries, including meat. It is ironic that such a delicious treat was born from sacrifice! I am pleased to cross the ocean to America, sharing my passion with you. Buon appetito a tutti! - Giovanni Rana. For more information or to contact us go to www.giovannirana.com. Keep refrigerated; may be frozen. Cook thoroughly. Follow cooking instructions to ensure product reaches temperature of 160 degrees F. Preparation: 1. Heat 6 quarts of water to a gentle boil. Add pinch of salt. 2. Add pasta; do not separate uncooked pasta if it sticks together. It will naturally separate while cooking. Cook 3 minutes, and drain. 3. Enjoy the wonderful flavors of my fillings, as we do in Italy: Toss in melted butter or extra virgin olive oil and top with freshly grated cheese. If frozen, do not thaw; cook additional 1 minute. Contains egg, milk, wheat. 12 oz (340 g) 550 Spitzer Road Bartlett, IL 60103 888-326-2721

Ravioli, Spinaci e Ricotta Creamy ricotta cheese & spinach wrapped in thin pasta. Made with baby spinach. All natural. No preservatives. 12 oz size! Italy's most loved (Based on refrigerated pasta sales). Master pastamaker. Verona, Italia. Over 50 years. My Story: I am Giovanni Rana, born near Verona, Italy, and passionate about making pasta for over 50 years. The finest ingredients make my pasta the No. 1 filled pasta in Italy. My pasta, as thin as the pasta my grandmother made, allows the wonderful flavors of the filling to shine through. Ravioli di Spinaci e Ricotta is known as ravioli di magro (ravioli with no meat). Its origins are tied to the period of Lent where people were encouraged to give up life's luxuries, including meat. It is ironic that such a delicious treat was born from sacrifice! I am pleased to cross the ocean to America, sharing my passion with you. Buon appetito a tutti! - Giovanni Rana. For more information or to contact us go to www.giovannirana.com.