A blend of Ricotta, Swiss, Imported Romano and freshly grated Parmesan wrapped in our fresh spinach, tomato and original egg pastas.
In a large saucepot over high heat, bring 4 quarts unsalted water to a boil. Add frozen pasta; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes or until tender, drain.
Pair with sautèed vegetables
Toss with butter, olive oil and fresh grated Parmesan cheese
Top with a tomato-based sauce
Ring-shaped pasta filled with pork, beef or cheeses, this versatile pasta pairs well with any and every sauce—from traditional marinara to pesto and cream-based sauces. How will you make it?See Recipes