Per 10 Ravioli: 250 calories; 2.5 g sat fat (13% DV); 380 mg sodium (17% DV); 1 g total sugars. Contains a bioengineered food ingredient. 100% Satisfaction Guarantee. Our quality commitment. If not 100% satisfied, return unused product to your store for a prompt and cheerful refund.

Pasta (enriched Durum Flour [wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Water, Dried Whole Eggs, Turmeric), Filling (ricotta Cheese [pasteurized Whey, Milk, Cream, Vinegar, Salt, 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 Eggs, Parmesan And Fontinella Cheeses [pasteurized Milk And Part-skim Milk, Cheese Cultures, Salt, Enzymes], Black Pepper, Parsley).

Simmer: Stove Top: (1) Boil 4 quarts of water. (2) Add ravioli to boiling water. (3) Simmer uncovered for 3 to 5 minutes or until desired tenderness, stirring occasionally. (4) Simmer until reaching an internal temperature of 165 degrees F at least 30 seconds. (5) Drain and serve. Microwave: (1) Place 8-10 ravioli in a microwaveable dish. (2) Mix 1/4 cup of water and 1/2 cup of your favorite sauce. (3) Cover and heat on high power (100%) for 5-7 minutes, stirring halfway. (4) Let stand 2 minutes before serving. Remove cover carefully as steam is hot. [Note: microwave ovens may vary; adjust cooking times accordingly.] Cooking Instructions: Do not defrost. Cook from frozen. Cook thoroughly to 165 degrees F. If any ravioli are frozen together, do not separate. They will usually separate during cooking. For best results, use stove-top instructions. For food safety and quality, follow these cooking instructions:

Keep frozen.