Ingredients: Filling: Ricotta Cheese (Whey, Milk, Cream, Vinegar), Seasoned Chicken Breast (Chicken Breast, Water, Potato Starch, Sugar, Salt, Spices, Garlic), Mascarpone Cheese (Pasteurized Cream, Pasteurized Milk), Whey, Heavy Cream (Cream, Milk), Parmesan Cheese (Pasteurized Cultured Part-Skim Milk, Salt, Enzymes), Bread Crumbs (Wheat Flour, Yeast, Salt), Sunflower Oil, 2% or Less of Natural Chicken Flavor (Natural Flavor, Maltodextrin, Yeast Extract, Salt, Lactic Acid, Chicken Fat, Chicken), Roasted Garlic, Salt, Natural Flavor, Garlic, Wheat Fiber, Spices, Black Pepper, Maltodextrin, Yeast Extract. Pasta: Durum Wheat Flour, Eggs, Water Contains: Eggs, Milk, Wheat

Ingredients: Filling: Ricotta Cheese (Whey, Milk, Cream, Vinegar), Seasoned Chicken Breast (Chicken Breast, Water, Potato Starch, Sugar, Salt, Spices, Garlic), Mascarpone Cheese (Pasteurized Cream, Pasteurized Milk), Whey, Heavy Cream (Cream, Milk), Parmesan Cheese (Pasteurized Cultured Part-Skim Milk, Salt, Enzymes), Bread Crumbs (Wheat Flour, Yeast, Salt), Sunflower Oil, 2% or Less of Natural Chicken Flavor (Natural Flavor, Maltodextrin, Yeast Extract, Salt, Lactic Acid, Chicken Fat, Chicken), Roasted Garlic, Salt, Natural Flavor, Garlic, Wheat Fiber, Spices, Black Pepper, Maltodextrin, Yeast Extract. Pasta: Durum Wheat Flour, Eggs, Water Contains: Eggs, Milk, Wheat

Directions for use: Preparation: Follow cooking instructions to ensure product reaches temperature of 160 degrees F. 1. Heat 6 quarts of water to gentle boil. Add a pinch of salt. 2. Add pasta; do not separate uncooked pasta if it sticks together. It will naturally separate while cooking. Cook 4 minutes, and drain. 3. 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. (If frozen, do not thaw; cook additional 1 minute). Serving Suggestions: Pair with Giovanni Rana Basil Pesto Sauce or try: Ravioli with Mushroom Sauce. Saute garlic with butter in a pan. Add sliced mushrooms and cook until tender. Add prepared Ravioli. Top with fresh chopped parsley. Keep refrigerated. Use or freeze by date on back of packaging. May be frozen one month. Cut or tear here. Storage recommendation: Keep refrigerated. Use or freeze by date on back of packaging. May be frozen one month.

Directions for use: Preparation: Follow cooking instructions to ensure product reaches temperature of 160 degrees F. 1. Heat 6 quarts of water to gentle boil. Add a pinch of salt. 2. Add pasta; do not separate uncooked pasta if it sticks together. It will naturally separate while cooking. Cook 4 minutes, and drain. 3. 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. (If frozen, do not thaw; cook additional 1 minute). Serving Suggestions: Pair with Giovanni Rana Basil Pesto Sauce or try: Ravioli with Mushroom Sauce. Saute garlic with butter in a pan. Add sliced mushrooms and cook until tender. Add prepared Ravioli. Top with fresh chopped parsley. Keep refrigerated. Use or freeze by date on back of packaging. May be frozen one month. Cut or tear here. Storage recommendation: Keep refrigerated. Use or freeze by date on back of packaging. May be frozen one month.