Ingredients: Pasta (Enriched Durum Flour [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin,Folic Acid], Water, Dried Whole Egg, Turmeric), Filling (Ricotta Cheese [Pasteurized Whey, Milk, Cream, Vinegar, Xanthan Gum, Locust Bean Gum, Guar Gum], Water, Wheat Flour, Salt, Romano Cheese [Cow's Milk, Cultures, Enzymes, Salt], Modified Corn Starch, Asiago Cheese Blend [Whey, Maltodextrin, Buttermilk, Asiago Cheese Flavor, Salt], Parmesan Cheese Blend [Whey, Maltodextrin, Buttermilk, Parmesan Cheese Flavor, Salt], Dried Whole Egg,Parmesan Cheese and Fontinella Cheeses [Pasteurized Milk, Part Skim Milk, Cheese Cultures, Salt, Enzymes], Black Pepper, Parsley).

Ingredients: Pasta (Enriched Durum Flour [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin,Folic Acid], Water, Dried Whole Egg, Turmeric), Filling (Ricotta Cheese [Pasteurized Whey, Milk, Cream, Vinegar, Xanthan Gum, Locust Bean Gum, Guar Gum], Water, Wheat Flour, Salt, Romano Cheese [Cow's Milk, Cultures, Enzymes, Salt], Modified Corn Starch, Asiago Cheese Blend [Whey, Maltodextrin, Buttermilk, Asiago Cheese Flavor, Salt], Parmesan Cheese Blend [Whey, Maltodextrin, Buttermilk, Parmesan Cheese Flavor, Salt], Dried Whole Egg,Parmesan Cheese and Fontinella Cheeses [Pasteurized Milk, Part Skim Milk, Cheese Cultures, Salt, Enzymes], Black Pepper, Parsley).

Keep frozen. use by date stamped on package. how to cook:cooking time may vary depending on your equipment.cook from frozen.cook thoroughly to 165 degrees f.stovetop:1. bring water to a rapid boil, salt if desired (4 quarts water per 1 pound pasta).2. add full package or less of frozen ravioli to boiling water.3. reduce heat to gentle boil; cook 5-7 minutes, stirring occasionally. do not wait forwater to come back to a boil before timing begins.4. carefully drain. serve with your favorite sauce.yield: 20 oz. equals about 4 cups cooked.oven:preheat oven to 350 degrees with rack in center.1. place full package of frozen ravioli into a lightly greased 2 ½ quart shallow baking dish or casserole.2. stir in 2-3 cups of your favorite sauce; cover.3. bake 65 minutes, stirring halfway through, until thoroughly cooked. serve withadditional sauce if desired.microwave (1100 watts):1. for 1 serving. mix together ¼ cup water, ½ cup your favorite sauce with 12-15 raviolis in a microwave-safe casserole dish; cover.2. cook on high 4-4 ½ minutes until thoroughly cooked. let stand covered in microwave 3 minutes. carefully remove using pot holders; stir and serve.

Keep frozen. use by date stamped on package. how to cook:cooking time may vary depending on your equipment.cook from frozen.cook thoroughly to 165 degrees f.stovetop:1. bring water to a rapid boil, salt if desired (4 quarts water per 1 pound pasta).2. add full package or less of frozen ravioli to boiling water.3. reduce heat to gentle boil; cook 5-7 minutes, stirring occasionally. do not wait forwater to come back to a boil before timing begins.4. carefully drain. serve with your favorite sauce.yield: 20 oz. equals about 4 cups cooked.oven:preheat oven to 350 degrees with rack in center.1. place full package of frozen ravioli into a lightly greased 2 ½ quart shallow baking dish or casserole.2. stir in 2-3 cups of your favorite sauce; cover.3. bake 65 minutes, stirring halfway through, until thoroughly cooked. serve withadditional sauce if desired.microwave (1100 watts):1. for 1 serving. mix together ¼ cup water, ½ cup your favorite sauce with 12-15 raviolis in a microwave-safe casserole dish; cover.2. cook on high 4-4 ½ minutes until thoroughly cooked. let stand covered in microwave 3 minutes. carefully remove using pot holders; stir and serve.