Italian Village Square Beef Ravioli

Ingredients

ENRICHED WHEAT FLOUR (DURUM FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, BEEF, EGGS, BREAD CRUMBS (WHEAT FLOUR, SALT, YEAST), CONTAINS 2% OR LESS OF THE FOLLOWING: PARMESAN CHEESE (PASTEURIZED PART SKIM MILK, SALT, CHEESE CULTURES, ENZYMES), RICOTTA CHEESE (WHEY, WHOLE MILK, CREAM VINEGAR, SALT, CARRAGEENAN, XANTHAN GUM, LOCUST BEAN GUM, GUAR GUM), NATURAL FLAVOR, GARLIC POWDER, PARSLEY, EGG WHITES, DEHYDRATED ONION, DRIED WHOLE EGGS, BEEF BASE (ROASTED BEEF AND BEEF STOCK, SALT, HYDROLYZED PROTEIN [SOY, CORN, WHEAT GLUTEN], SUGAR, CORN OIL, AUTOLYZED YEAST EXTRACT, POTASSIUM CHLORIDE, CARAMEL COLOR, MALTODEXTRIN, NATURAL FLAVORS, CORN SYRUP SOLIDS, DISODIUM INOSINATE, DISODIUM GUANYLATE, PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OILS), SOY PROTEIN CONCENTRATE, MODIFIED CORN STARCH, NON-FAT DRY MILK, ISOLATED OAT PRODUCT, TEXTURED SOY FLOUR, CORN SYRUP SOLIDS, SALT, SODIUM PHOSPHATE, SUGAR, SOYBEAN OIL, CARAMEL COLOR, DISODIUM INOSINATE, DISODIUM GUANYLATE.

Directions

Stove-Top Cooking: Boil 4 quarts of water (option: add 1 tablespoon oil to prevent sticking). Add ravioli to boiling water. Simmer for 4 to 6 minutes or until desired tenderness, stirring occasionally. Drain and serve. Microwave Cooking: (Tested in a 1200 watt microwave.) Mix together 1/4 cup of water and 1/2 cup of your favorite sauce. Place 8 to 10 ravioli in a microwaveable dish, add sauce, and cover. Heat on high power (100%) for 5-7 minutes, stirring halfway. Let stand covered for 2-3 minutes before serving. NOTE: Microwave ovens vary: adjust cooking time accordingly. Internal temperature should reach 165 degrees F. For food safety and quality, follow these cooking instructions. If any ravioli are frozen together, do not separate. For best results, use stove-top instructions. Caution: Remove cover carefully as steam is hot. Filling may be hot.

Keep frozen. Keep frozen until ready to use do not refreeze.