The finest ingredients make my pasta the 1 filled pasta in Italy*. My dough, as thin as the dough my grandmother made, allows the wonderful flavors of the filling to shine through. Buon appetito There is an art of blending the best cheeses. Some cheeses give a wonderful creamy texture, and others bring the perfect balance of flavor. It is my pleasure to bring you this mild blend based on one of my favorite recipes. Ricotta Mozzarella Romano Mascarpone Fontina Directions: Prepared, Heat and Serve Ingredients: Pasta: Durum Wheat Flour, Eggs, Water, Filling Ricotta Cheese (Whey, Milk, Cream, Vinegar), Bread Crumbs (Wheat Flour, Yeast, Salt), Mozzarella Cheese Pasteurized Cultured Milk, Salt, Enzymes, Mascarpone Cheese (Pasteurized Cream, Pasteurized Milk), Romano Cheese Made from Cow's Milk (Pasteurized Cultured Milk, Salt, Enzymes, Natural Flavors, Dehydrated Potatoes, Vegetable Fiber, Corn Starch and Potato Fiber, Fontina Cheese (Pasteurized Cultured Part-Skim Milk, Sea Salt, Enzymes), 2% or Less of Whey, Salt, Autolyzed Yeast Extract. Allergies: Contains eggs, milk, wheat. This product is manufactured on equipment that also processes crustacean shellfish (lobster, shrimp).