Unbleached Durum Flour (Enriched with Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Ricotta Cheese (Whey, Whole Milk, Cream, Vinegar, Salt, Carrageenan, Xanthan Gum, Locust Bean Gum, Guar Gum), Modified Corn Starch, Salt, Dried Whole Eggs, Romano Cheese (Pasteurized Sheep's and/or Cow's Milk, Rennet, Salt, Cheese Cultures, Enzymes), Black Pepper, Parsley.
Keep frozen. Cooking: 1. Do not defrost. If ravioli are stuck together, please do not try to separate. They will usually separate while cooking. 2. Bring 3-4 quarts of water to a boil for every two servings of ravioli. 3. Place ravioli into boiling water. 4. Stir gently with a wooden spoon until the ravioli rise to the surface. 5. Allow to simmer at a very slow boil for 5-7 minutes or until desired tenderness. 6. Drain carefully. 7. Serve with your favorite sauce. Place into boiling water. Gently stir and simmer for 5-7 minutes. Drain carefully.
Always refer to the actual package for the most accurate information