Over 50 years. Master Pastamaker. Verona, Italia. Giovanni Rana. Italy's most loved(Based on refrigerated pasta sales). No preservatives. My Story: I am Giovanni Rana, born in Verona, Italy, and have been passionate about making pasta for over 50 years. The finest ingredients make my pasta the no.1 refrigerated pasta in Italy (Based on refrigerated pasta sales in Italy). My dough, as thin as the dough my grandmother made, allows the wonderful flavors of the filling to shine through. We only use Maine lobster, known for its large claws, vivid colors and delicious taste. Our lobster are wild caught in the cold, clear waters of the North Atlantic Coast. Need ideas? Turn over! A product of Rana La famiglia. Live life generously. FSC: Mix. Packaging from responsible sources.

Filling (ricotta (whey, Milk, Cream, Vinegar), Lobster Meat (lobster, Salt), Whey, Heavy Cream (cream, Milk), Unsalted Butter (cream), Chicory Root Fiber, Bread Crumbs (wheat Flour, Yeast, Salt), Vegetable Fiber, Corn Starch And Potato Fiber, 2% Or Less Of Lobster Base (lobster Meat, Salt, Organic Raw Cane Sugar, Tomato Paste, Butter (pasteurized Cream, Salt), Dried Whey, Tomato Powder, Natural Flavor), Garlic, Salt, Natural Flavors, Spice, Lemon Zest), Pasta (durum Wheat Flour, Eggs, Water)

Boil: 1. Boil 4 quarts of water. Reduce heat to a gentle boil. Add a pinch of salt. 2. 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. 3. 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. Preparation: Follow cooking instructions to ensure product reaches temperature of 160 degrees F. If frozen, do not thaw; cook additional 1 minute.

Pair with Giovanni Rana basil pesto sauce or try sweet & spicy ravioli.

Keep refrigerated.

Use or freeze by date on front of package. May be frozen one month. Use within 3 days of opening.