Pasta: Enriched Durum Flour (Enriched with Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Dried Whole Eggs, Turmeric, Filling: Ricotta Cheese (Milk, Whey, Cream, Vinegar, Salt, Xanthan Gum, Locust Bean Gum, Guar Gum), Bread Crumbs (Wheat Flour), Modified Corn Starch, Salt, Romano Cheese (Cow's and Sheep's Milk, Rennet, Salt, Cheese Cultures, Enzymes), Dried Whole Eggs, Black Pepper, Parsley.
Cooklng Instructions: Do not defrost. If any Ravioli are frozen together do not separate. For best results, use stop-top instructions. For food safety and quality follow these cooking instructions. Note: Appliances may vary; adjust times accordingly. Heat to an internal temperature of 165 degrees F. Stovetop: 1. Boil 4 quarts of water. 2. Add Ravioli to boiling water. 3. Simmer for 6-8 minutes or until desired tenderness. Stirring occasionally. 4. Drain carefully and serve with you favorite sauce. Place into boiling water. Gently stir & simmer for 6-8 minutes. Drain carefully. Microwave: (Tested in a 1200 watt oven. Microwave ovens vary; adjust cook times accordingly). Mix together 1/4 cup water and 1/2 cup of your favorite sauce. Place 5 ravioli in a microwave dish. Add sauce, mix and cover. Heat on high power (100%) for 6-8 minutes, stirring halfway. Let stand 2 minutes before serving. remove cover carefully to avoid steam.
Keep frozen.
