Filling (Ricotta [Whey, Whole Milk, Cream, Vinegar], Parmigiano Reggiano Cheese [Cow's Milk, Salt, Rennet], Mascarpone Cheese [Pasteurized Milk, Cream, Citric Acid], Mozzarella Cheese [Pasteurized Cultured Milk, Salt and Enzymes], Breadcrumbs [Wheat Flour, Yeast, Salt], Chicory Root Fiber, Pecorino Romano Cheese [Pasteurized Cultured Sheep's Milk, Rennet, Salt], Cornstarch, Potato Starch, Dehydrated Potatoes, Vegetable Fiber, Natural Flavors, 2% or Less of Salt). Pasta (Semolina, Eggs, Water).
Follow instructions to make sure product reaches a temperature of 71degC (160degF). 1. Heat 6 quarts of water to a gentle boil. Add pinch of salt. 2. Add pasta; do not separate uncooked pasta if it sticks together. It will naturally separate while cooking. Cook 2 minutes, and drain. Careful, do not overcook. 3. Toss in extra virgin olive oil or melted butter and top with your favorite sauce. If frozen, do not thaw; cook additional 1 minute. Keep refrigerated. May be frozen one month.
Always refer to the actual package for the most accurate information