Buitoni Spinach & Ricotta Ravioli

Ingredients

FILLING: RICOTTA CHEESE (PASTEURIZED MILK, PASTEURIZED WHEY, VINEGAR, SALT), SPINACH, LOW MOISTURE MOZZARELLA CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), PARMESAN CHEESE (PART-SKIM COW'S MILK, CHEESE CULTURES, SALT, ENZYMES), FONTINA CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES), SALT, POTATO STARCH, POTATO FLAKES, DRIED CITRUS PULP, BREADCRUMBS (ENRICHED FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID]; CONTAINS 2% OR LESS OF THE FOLLOWING: SUNFLOWER OIL, SUGAR, SALT, INSTANT DRY YEAST), SUGAR, NUTMEG, DOUGH: WHEAT FLOUR, DURUM WHEAT SEMOLINA, EGGS, WATER, SALT, BETA CAROTENE COLOR

Directions

Cook thoroughly. Cooking Instructions: 1. Open package and add pasta to 2 quarts boiling water. 2. Reduce heat and boil gently for 4 minutes or longer for a softer bite. Stir frequently. 3. Drain water and serve with Buitoni sauce. May be frozen up to one month. If frozen, cook using instructions above. Ensure product reaches internal temperature of 165 degrees F.

Keep refrigerated.