Spinach & Cheese Ravioli
Domato Living Flour (Rice Flour, Corn Starch, Tapioca Dextrin, Xanthan Gum), Eggs, Water, Salt, Canola Oil, Guar Gum, Sodium Alginate. Filling: Whole Milk Ricotta Cheese (Pasteurized Whole Milk, Starter, Salt), Chopped Spinach, Romano Cheese (Pasteurized Sheep's Milk, Rennet, Bacteria Culture, Salt), Eggs, Water, Salt.
Keep frozen until ready to use. Cooking: Add 1-1/2 tablespoons of salt to 4 quarts of water, bring to a boil, gently place frozen pasta into water. Stirring gently, bring water to a simmer and cook pasta for approx. 8-10 minutes. Drain well, top with your favorite sauce.