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Giovanni Rana Ravioli Butternut Squash (10 oz)

$7.29 $6.99

Sweet & creamy butternut squash wrapped in thin pasta.
About this product:

No preservatives
No artificial flavors
No artificial colors
A good source of fiber


Boil 6 quarts of water. Reduce heat to a gentle boil. Add a pinch of salt.

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.

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.

Ingredients: Filling (Butternut Squash, Ricotta (Whey, Milk, Cream, Vinegar), Parmesan Cheese (Pasteurized Cultured Part-Skimmed Milk, Salt, Enzymes), Heavy Creamy (Cream, Milk), Bread Crumbs (Wheat Flour, Yeast, Salt), Mostarda (Quince, Apple, Sugar, Mustard Flavor), Unsalted Butter (Cream), Whey, Potato Starch, Vegetable Fiber, 2% or Less of Amaretti Cookies (Sugar, Apricot Kernels, Egg Whites, Lactose and Milk Proteins, Leavening (Sodium Hydrogen Carbonate), Natural Flavor), Dehydrated Potatoes, Salt, Natural Flavors), Pasta (Durum Wheat, Flour, Eggs, Water, Tomato)

Giovanni Rana

In order to share pasta with everyone, a pasta maker has to become an entrepreneur.
This is his story.

On October 15, 1937, things were somewhat tight in the Rana household, when little Giovanni was born.
At school he preferred practical work; his hands were already used to making dough. And so, in 1950, he joined his brothers in the bakery in San Giovanni di Lupatoto. As it turns out, he was a fine baker.

How much for the bike?
In the 1960s women also started working outside the home: they no longer had time to make dough. Seeing this change, Giovanni began delivering his bread door to door, seizing the opportunity with his usual enthusiasm: what’s more, he figured, I’ll make the tortellini for them myself! Following his instincts, he went headlong into the production of pasta variety, purchasing a second-hand Moto Guzzi bike so he could deliver it all over the province. It was his first big investment: 18,000 LIRE!

On March 28, 1962, Pastificio Rana officially opened its doors.
Eventually, though, two hands were no longer enough. Soon two became four, then eight, then sixteen, until one day Giovanni raised his eyes from the long floured table he shared with his co-workers and looked around: it was time he came up with another good idea like his tortellini.

At the time, there were only small machines designed for this type of production.
With the assistance of local engineers and mechanics, Giovanni designed and developed new devices to solve the challenge of the ever-increasing demand for pasta variety. The expense was not easy to sustain, but the results spoke for themselves: production rises from fifteen kilograms of tortellini an hour to hundreds of kilograms an hour… a bit too much to carry, perhaps, in the basket on his second-hand motorbike.

It was 1971, and the pasta factory needed a new home... as did Giovanni.
Both new homes were found in San Giovanni Lupatoto, next door to one another, and where it all began. Not only did the business grow, but so too did Giovanni’s ambition, to the point that he needed to find a new way to get the pasta variety to people who weren’t even aware it existed. New motorbikes? No, not motorbikes, advertising!


The Italian table had been won over, but Gian Luca, Giovanni’s only son, was dreaming of much more… of introducing his father and the joy of pasta to all the kitchens of Europe.
In a few years his wish was fulfilled and Gian Luca was planning to cross the ocean.


Giovanni arrived in the USA. But the American dream not only came true… it grew to even bigger proportions!
The first factory in Chicago and the first restaurant in New York, in the attractive neighborhood of Chelsea Market, opened simultaneously.
So, what are you waiting for?
Dine with Rana!


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