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Ravioli made with almond milk ricotta. Soy and dairy-free. Non-dairy. Vegan. No preservatives. No artificial colorings. At Kite Hill, we decided it was finally time for someone to make truly great tasting plant-based foods. We start with luscious and creamy almond milk and add live active cultures to make our almond milk ricotta. Shiitake and Portobello mushrooms are then blended with the ricotta and wrapped in delicate, egg-free pasta to create these one-of-a-kind ravioli. Enjoy. kite-hill.com.
Filling: Mushroom Medley (Portabella, Shiitake), Almond Milk Ricotta (Almond Milk [Water, Almonds], Salt, Enzyme, Tartaric Acid, Cultures), Breadcrumbs (Wheat Flour, Sugar, Yeast, Salt), Blended Oil (Canola/Olive), Marsala Wine, Salt, Black Pepper, Garlic. Pasta: Durum Flour, Water, Beta-Carotene.
Contains: wheat, tree nuts (almonds).
Cooking Instructions: Cook in 4 quarts of salted boiling water for 4 to 6 minutes or until desired tenderness. Drain, toss with sauce and serve. Perishable. Keep refrigerated.
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