Ravioli With Cheese
Dough: Ground Durum Wheat, Eggs, Water. Filling: Romano Cheese Made from Cow's Milk (Cultured Milk, Salt, Enzymes), Wheat Flour, Water, Canola Oil, Low-Moisture Part-Skim Mozzarella Cheese (Cultured Part-Skim Milk, Salt, Enzymes), Ricotta Cheese (Whey, Milk, Cream, Vinegar, Salt), Parmesan Cheese (Cultured Milk, Salt, Enzymes), Enzyme Modified Cheddar Cheese Paste (Cheddar Cheese (Cultured Milk, Salt Enzymes], Water, Salt, Butter (Cream, Salt], Enzymes), Salt, Onion Powder, Yeast, Cream Powder, Sugar, Spice, Natural Flavor, Sunflower Oil.
Cook thoroughly. Cooking Instructions: (1) Open package and add pasta with 1 tablespoon olive oil to 4 quarts boiling water. (2) Reduce heat and boil gently for 7 minutes, 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 160 degrees F. Must be kept refrigerated.