Buitoni Spinach & Ricotta Ravioli Family Size

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, THIAMINE 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

Cooking Instructions: 1. Open package and add pasta to 3 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. Cook thoroughly.

Keep refrigerated.