Ricotta, Parmesan and Mozzarella cheesees - classic italian recipe.
About this product:
Boil 6 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.
Follow cooking instructions to ensure product reaches temperature of 160°F.
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