Product Description:
Wild Mushroom Ravioli made with Portobello & Porcini Mushrooms, Parmesan, Monterey Jack, Gruyere and Low Moisture Part Skim Mozzarella Cheesesmade from Cow’s Milk Not Treated with rbST*.Net Weight: 14oz
FILLING INGREDIENTS:
Roasted Portobello Mushrooms, Parmesan Cheese (Pasteurized Part Skimmed Cow’s Milk, Cheese Cultures, Salt, Enzymes), Water, Cream (Milk), Monterey Jack Cheese (Cultured Pasteurized Milk, Salt, Microbial Enzymes), Panko (Wheat Flour, Natural Cane Sugar, Yeast, Sea Salt), Gruyere Cheese (Cultured Pasteurized Milk, Salt, Enzymes), Low Moisture Part Skim Mozzarella Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), Cream Cheese (Pasteurized Milk And Cream, Cheese Culture, Salt, Guar Gum, Carob Bean Gum, Xanthan Gum), Salt, Corn Starch, Sherry Wine Reduction, Dehydrated Garlic, Porcini Mushroom, Spices.
PASTA INGREDIENTS:
Durum Wheat Flour, Water, Egg.
Contains: Egg, Milk, Wheat.
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.