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Hands-On Time: Stove: 6-8 minutes
Cook Time: stove: 3-4 minutes
Can be cooked from frozen or from thawed. If sauce is frozen it can be thawed by letting it rest in bowl of warm water for a few minutes. Bring 3 quarts of water to a boil and add 1/4 tsp. of salt. Add ravioli to boiling water and reduce heat to a simmer. Cook uncovered (stirring gently) for 3-4 minutes (4-5 if frozen) or until ravioli floats and reaches desired tenderness. Drain well. Warm sauce over med/low heat in saucepan or in microwave. Do not boil. Use desired amount of sauce and sprinkle parmesan cheese on pasta. Serve with garlic ciabatta bread and a green salad.
Ingredients: Pasta- wheat flour, water, eggs, emerald greenlake, beta carotene.
Filling- ricotta cheese, aged cheddar cheese blend, milk, parmesan cheese, mozzarella, breadcrumbs, parmesan cheese flavor (parm cheese, salt, yeast extract, butter, corn oil, olive oil, sweet crème solids, sugar, natural flavor, onion powder, garlic powder), eggs, pepper, salt, beta carotene.
Sauce- tomatoes, evaporated milk (blush sauce only), garlic, olive oil blend, spices. Contains: wheat, egg, milk.
Per 6 ravioli: cal. 220; fat 6g; chol. 20mg; sodium 210mg; carb. 26g; protein 11g.