Ricotta, Parmesan and Mozzarella cheesees - classic italian recipe.
About this product:
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 3 minutes and drain. Add 1 minute for a softer bite.”
Enjoy the wonder flavors of my fillings as we do in Italy: Toss in melted butter or extra virgin olive oil and top with Parmigiano Reggiano. If frozen, do not thaw; cook additional 1 minute.
Follow cooking instructions to ensure product reaches temperature of 160°F.
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