DIY meal: 1 pan + 10 minutes. Gluten free sweet potato ravioli tossed with kale, portobellos & red peppers in light sauce.
Gluten Free Sweet Potato Ravioli (Sweet Potato Puree, Gluten Free Flour [Rice Flour, Corn Flour, Corn Starch, Tapioca Starch, Potato Starch, Xanthan Gum], Eggs, Water, Onions, Canola Oil, Orange Juice Concentrate, Sea Salt, Brown Sugar, Garlic Powder, Spice, Thyme), Water, Kale, Portobello Mushrooms, Red Bell Pepper, Cream, Corn Starch, Extra Virgin Olive Oil, Vegetable Base (Cooked Vegetables [Carrot, Celery, Onions], Sugar, Salt, Corn Oil, Yeast Extract, Flavorings), Parmesan Cheese (Cultured Milk, Salt, Enzymes), Sea Salt, Lemon Juice from Concentrate (Water, Concentrated Lemon Juice), Sage, Garlic, Puree, Thyme, Spices
Microwave Instructions (When you're in a pinch)â€¢ Directions developed using 1100-watt microwave oven with rotating platform.â€¢ Cooking times may vary with microwave.1. Empty contents into microwave safe dish and cover. Do not microwave in bag.2. If using plastic wrap to cover dish, cut small 1/4 inch slit in top of plastic to allow steam to vent.3. Cook for 5 minutes on high, remove dish from microwave and stir contents thoroughly.4. Recover dish, place back in microwave and cook for an additional 3 1/2 minutes on high.5. Allow to rest 1 minute before serving. Preparation InstructionsStove Top instructionsTo create the ultimate Udi's meal1. Empty contents of bag into nonstick skillet. If using a stainless or other pan without non-stick coating, heat 1 Tbsp. of oil in pan before adding contents to help prevent sticking.2. Cook covered for 10 minutes over medium to medium low heat.3. Stir occasionally.4. Turn off heat and allow to rest 1 minute before serving. Keep frozen. Cook thoroughly.Product must be cooked thoroughly to 165oF for Food safety and qualityâ€¢ Do not allow product to thaw. Do not eat without cooking.Caution: Skillet, casserole dish & food may be hot!
Always refer to the actual package for the most accurate information