Dough: Gluten Free Flour (Corn Starch, Rice Flour, Potato Starch, Milk Powder, Guar Gum, Dextrose, Hydroxypropylmethylcellulose), Water, Dried Whole Eggs. Filling: Ricotta Cheese (Milk, Whey, Cream, Vinegar, Salt, Xanthan Gum, Locust Bean Gum, Guar Gum), Water, Modified Corn Starch, Salt, Romano Cheese (Cow's and Sheep's Milk, Rennet, Salt, Cheese Cultures, Enzymes), Dried Whole Eggs, Black Pepper, Parsley.
Cooking Instructions: Do not defrost. If any Ravioli are frozen together do not separate. For best results, use stove-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. Bring 4 quarts of water to a boil. (Salt water if desired). 2. Add Ravioli to boiling water. Stir gently. 3. Bring to a slow simmer for 4-6 minutes, or until desired tenderness. 4. Drain carefully and serve with your favorite sauce. Place into boiling water. Gently stir & simmer for 4-6 minutes. Drain carefully. Microwave ovens vary; therefore, cooking times may need adjustment. These cook times are based on a 1200 watt oven. Mix together 1/4 cup water and 1/2 cup of your favorite sauce. Place 8-10 ravioli in a microwave dish. Add sauce, mix and cover. Heat on high power (100%) for 5-7 minutes, stirring halfway. Let stand 2 minutes before serving. Remove cover carefully to avoid steam.
Keep frozen.
