Enriched Mini Cheese Ravioli, Enriched Durum Flour [Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Ricotta Cheese [Whey, Milk, Vinegar, Carrageenan (Stabilizer), ], Water, Asiago Cheese [Cultured Milk, Salt, Enzymes], Eggs, Parmesan Cheese [Cultured Part Skim Milk, Salt, Enzymes], Part Skim Mozzarella Cheese [Cultured Part Skim Milk, Salt Enzymes], Contains Less than 2% of Imported Pecorino Romano Cheese [Cultured Sheep''s Milk, Salt, Enzymes], Spice, Dehydrated Parsley, Bleached Wheat Flour, Salt, Sauce (Water, Milk, Sun Dried Tomatoes [Sulfites], Onions, Tomato Paste, Cream, Butter [Cream, Salt], Roasted Garlic Puree, Modified Cornstarch, Spices, Romano Cheese from Cow''s Milk [Cultured Milk, Salt, Enzymes], Salt, Parmesan Cheese [Cultured Part-Skim Milk, Salt, Enzymes], Flavor, Enzymes, Sodium Phosphate), Part-Skim Mozzarella Cheese (Cultured Part Skim Milk, Salt, Enzymes), Modified Food Starch, Skim Milk
Keep frozen. See cooking instructions. Cook thoroughly. For food safety and best quality, follow these cooking instructions: Keep frozen until ready to use. Cook thoroughly before eating. Adjustment to cooking times may be required due to variations in all microwave ovens. Use caution as product and packaging will be hot. Do not reuse tray. Do not prepare in conventional or toaster oven. Check that product is cooked thoroughly. Internal temperature needs to reach 165 degrees F as measured by a food thermometer. Important: Keep frozen. Do not refreeze. Cooking Instructions: 1100 watt microwave on high (700 watt microwave on high). Remove tray from outer carton; pull back corner of film to vent. Cook on high for 3 minutes and 30 seconds (for 700 watt microwave cook 4 minutes). Stir: Pull back film and stir. Replace film. Cook more on high for 2 minutes (for 700 watt microwave cook 3 minutes). Let stand in microwave 1-2 minutes. Savor: When removing from microwave, hold onto the tray's side handles. Remove film. Stir and enjoy.
Always refer to the actual package for the most accurate information