Try Our Recipes:
Follow heating instructions to ensure product reaches temperature of 160°F.
Heat 6 quarts of water to a gentle boil. Add 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.
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.
Ravioli Cheese "Forte"
(“for-tay” • strong )
A vibrant cheese blend, including Parmigiano Reggiano D.O.P. (Protected Designation of Origin) wrapped in thin pasta
"Parmigiano Reggiano D.O.P., called “The King of Italian Cheeses” was born in the Emilia Romagna region of Northern Italy. It is made the same artisanal way it was made 9 centuries ago, and its “Protected Designation of Origin” means only products originating in that area can use this name."
- Giovanni Rana
Cheese Ravioli with Mushroom: Lightly sauté sliced mushrooms and garlic in butter. Add a splash of heavy cream and Parmigiano Reggiano. Heat through. Season to taste with salt and pepper. Toss with prepared ravioli and finish with a bit more grated Parmigiano Reggiano.