Cheese Ravioli
Ravioli ai Quattro Formaggi with a Creamy Filling Made with Our Best Cheeses: Ricotta Impastata, Fontina, Parmigiano Reggiano and Sardinian Pecorino Romano Cheeses; Wrapped in Egg Pasta (Medium Hexagon)
Cooking Instructions:
Bring six Qts. of water to a rolling boil for one lbs. of pasta. Drop in ravioli and stir gently for three and three and half minutes.