Filling: Wheat Flour, Ricotta Cheese (Whey, Milk, Cream, Vinegar, Salt), Artichokes (Artichokes, Citric Acid and Ascorbic Acid [to Preserve Color]), Canola Oil, Low-Moisture Part-Skim Mozzarella Cheese (Cultured Part-Skim Milk, Salt, Enzymes), Parmesan Cheese (Cultured Milk, Salt, Enzymes), Spinach, Cream, Water, Skim Milk, Salt, Onion Powder, Garlic Puree, Sugar, Grana Padano Cheese (Cultured Part Skimmed Cow's Milk, Salt, Enzymes, Egg White Lysozyme), Yeast, Sunflower Oil, Carrageenan, Spice.Dough: Durum Flour (Semolina, Durum Wheat Flour), Water, Eggs, Spinach.
Follow these instructions for the best quality & food safety.Cooking Instructions1. Open package and add pasta with 1 tablespoon olive oil to 5 quarts boiling water.2. Reduce heat and boil gently for 8 minutes, stir frequently.3. Drain water and serve with Buitoni® sauce. May be frozen up to one month. If frozen, cook using instructions above. Ensure product reaches internal temperature of 160degF. Must be kept refrigerated.
Always refer to the actual package for the most accurate information