Ingredients: Filling: Ricotta Cheese (Whey, Milk, Cream, Vinegar), Spinach, Mascarpone Cheese (Pasteurized Cream, Pasteurized Milk), Whey, Heavy Cream (Cream, Milk), Parmesan Cheese (Pasteurized Cultured Part-Skim Milk, Salt, Enzymes), Bread Crumbs (Wheat Flour, Yeast, Salt), Sunflower Oil, 2% or Less of Salt, Natural Flavor, Garlic, Wheat Fiber, Black Pepper, Maltodextrin, Yeast Extract. Pasta: Durum Wheat Flour, Eggs, Water Contains: Eggs, Milk, Wheat, Crustacean Shellfish, Corn

Ingredients: Filling: Ricotta Cheese (Whey, Milk, Cream, Vinegar), Spinach, Mascarpone Cheese (Pasteurized Cream, Pasteurized Milk), Whey, Heavy Cream (Cream, Milk), Parmesan Cheese (Pasteurized Cultured Part-Skim Milk, Salt, Enzymes), Bread Crumbs (Wheat Flour, Yeast, Salt), Sunflower Oil, 2% or Less of Salt, Natural Flavor, Garlic, Wheat Fiber, Black Pepper, Maltodextrin, Yeast Extract. Pasta: Durum Wheat Flour, Eggs, Water Contains: Eggs, Milk, Wheat, Crustacean Shellfish, Corn

Directions for use: Directions: Preparation: Follow cooking instructions to ensure product reaches temperature of 160 degrees F. 4 Min. Add 1 minute for a softer bite. Boil 4 quarts of water. Reduce heat to a gentle boil. Add a pinch of salt. Add pasta; do not separate uncooked pasta if it sticks together. It will naturally separate while cooking. Cook 4 minutes, and drain. Add 1 minute for a softer bite. 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. Serving suggestions: Pair with Giovanni Rana alfredo sauce or try ravioli with chicken pesto grill chicken strips. Cook the green beans. Toss prepared ravioli with Giovanni Rana basil pesto and 2 cup boiling water. Top with chicken, green beans, and Parmigiano Reggiano. Keep refrigerated. Cut or tear here. Use or freeze by date on back of package. After opening use within 3 days. May be frozen one month. Storage recommendation: Keep refrigerated.

Directions for use: Directions: Preparation: Follow cooking instructions to ensure product reaches temperature of 160 degrees F. 4 Min. Add 1 minute for a softer bite. Boil 4 quarts of water. Reduce heat to a gentle boil. Add a pinch of salt. Add pasta; do not separate uncooked pasta if it sticks together. It will naturally separate while cooking. Cook 4 minutes, and drain. Add 1 minute for a softer bite. 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. Serving suggestions: Pair with Giovanni Rana alfredo sauce or try ravioli with chicken pesto grill chicken strips. Cook the green beans. Toss prepared ravioli with Giovanni Rana basil pesto and 2 cup boiling water. Top with chicken, green beans, and Parmigiano Reggiano. Keep refrigerated. Cut or tear here. Use or freeze by date on back of package. After opening use within 3 days. May be frozen one month. Storage recommendation: Keep refrigerated.