Gluten-Free Five Cheese Ravioli

Product Description:

A wonderful gluten free recipe of al dente corn and rice pasta filled with a blend of Ricotta, Low Moisture Part Skim Mozzarella, Asiago, Parmesan and Romano Cheeses made fromCow’s Milk Not Treated with rbST*.

Net Weight: 8oz

FILLING INGREDIENTS:

Part-skim Ricotta cheese (Pasteurized Whey, Pasteurized Grade A Part-Skim Milk, Vinegar & Salt), Water, Low Moisture Part Skim Mozzarella Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), Asiago Cheese (Pasteurized Part Skim Milk, Cheese Culture, Salt, Enzymes), Egg, Romano Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Parmesan Cheese (Pasteurized Part Skimmed Cow’s Milk, Cheese Cultures, Salt, Enzymes), Whey Protein Concentrate, Gluten Free Rice Crumbs (Rice Flour, Xanthan Gum, Evaporated Cane Sugar, Yeast, Sea Salt, Ascorbic Acid [dough conditioner]), Salt, Spices.

PASTA INGREDIENTS:

Rice Flour, Water, Corn Flour, Egg, Potato Starch, Egg White, Tapioca Starch, Tara Gum, Gum Arabic.

Contains: Egg, Milk.

Gluten Free Five Cheese Ravioli with Lemon Herb Alfredo Sauce

Gluten Free Five Cheese Ravioli 8oz, with Lemon Herb Alfredo Sauce

Cooking in 3 Easy Steps

1. Add pasta to 4 quarts of gently boiling water. Stir immediately.

2. Cook for 3 minutes (until internal temp reaches 165º F). If frozen, cook for 4 minutes.

3. Scoop pasta out of water and strain to avoid breaking. Coat with your favorite sauce and serve.

Serve with caution, as food will be hot. Refrigerate leftovers immediately.