Spinach & Cheese Ravioli, 36 Count
Dough Mixture: Enriched Durum Wheat Flour (Durum Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Egg Whites. Cheese Mixture: Whole Milk Ricotta Cheese (Milk, Whey, Cream, Vinegar, Salt), Spinach, Water, Egg Whites, Pecorino Romano Cheese (Sheep's Milk, Rennet, Salt), Sicilian Sea Salt, White Pepper.
Cooking Instructions: 1. Bring 4-6 quarts of water per pound of pasta to a boil - add salt to taste. 2. Add frozen pasta to boiling water - stir gently with a wooden spoon. 3. Cook for 6-8 minutes - until tenderness. Internal temperature should reach at least 165 degrees F. 4. Drain gently and serve. Keep frozen.