Rana Prosciutto Tortelloni

Rana Prosciutto Tortelloni


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Prosciutto & creamy ricotta wrapped in thin pasta. My Story: I am Giovanni Rana, born near Verona, Italy, and passionate about making pasta for over 50 years. The finest ingredients make my pasta the #1 filled pasta in Italy. My pasta, as thin as the pasta my grandmother made, allows
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Pasta (Semolina, Whole Eggs, Water). Filling (Ricotta [Whey, Whole Milk, Cream, Vinegar], Seasoning [Water, Sunflower Oil, Potato Starch, Casein, Salt], Prosciutto [Pork, Salt], Bread Crumbs [Wheat Flour, Yeast, Salt], Mozzarella Cheese [Pasteurized Cultured Milk, Salt and Enzymes], Mascarpone Cheese [Pasteurized Milk, Cream, Citric Acid], Parmesan Cheese [Pasteurized Cultured Milk, Salt, Enzymes], Potato Starch, Heavy Cream [Cream], Chicory Root Fiber, Cornstarch, 2% or Less of Nonfat Dry Milk, Natural Flavors, Salt, Prosciutto Flavor [Salt, Maltodextrin, Flavor, Canola Oil, Gum Arabic, Dextrose, Sugar, Lactic Acid], Yeast Extract.


Follow cooking directions to ensure product reaches temperature of 160F. Preparation: 1. Heat 6 quarts of water to a gentle boil. Add pinch of salt. 2. Add pasta; do not separate uncooked pasta if it sticks together. It will naturally separate while cooking. Cook 3 minutes and drain. 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. +If frozen, do not thaw; cook additional 1 minute. Keep Refrigerated. Use or freeze date on front of package. May be frozen one month.

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