Cooking Method:
20 minutes using a Stovetop.
1. Bring 4 quarts water to a boil.
2. Add sauce pouches to boiling water.
3. After 2 minutes, remove ravioli from packaging and add to boiling water. Cook for 4-5 minutes or to desired tenderness, stirring occasionally.
4. Carefully remove sauce pouch from water with tongs and strain ravioli thoroughly to prevent diluting the sauce.
5. Place ravioli on plate or pasta bowl, cut corner of sauce pouch and pour over ravioli while gently stirring to coat ravioli with sauce. Serve.
Serving Tips and Recommendations:
• Pasta cools quickly, so try warming the serving plates or bowl prior to serving. Fill bowl with very hot water and pour it out or heat ovenproof dishes in a 200°;F oven for 10 minutes before serving.
• Serve ravioli as an appetizer by threading wooden skewers through each piece of ravioli and arrange on a tray with marinara sauce placed in a dipping bowl.
• For an added flair, grate fresh Parmesan cheese on top of sauced pasta tableside prior to serving.
• You can serve with a mixed green salad and French bread. To make your own vinaigrette salad dressing, use the classic recipe proportion of 3-4 parts oil to 1 part lemon juice, lime juice or vinegar, adding salt and pepper to taste. Experiment with flavored vinegars and oils and be sure to use fresh squeezed juices for the best flavor.
• To reheat pasta, place on a microwave safe dish and cook on HIGH (in a 1100-watt microwave) for 1-2 minutes.
INGREDIENTS: PASTA: Semolina Flour Enriched (Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Whole Egg, Spinach Powder, Salt, Beta Carotene. Filling: Ricotta Cheese (Pasteurized Whey, Pasteurized Milk, Vinegar, Salt, Carrageenan, Vitamin A Palmitate), Romano Cheese (Pasteurized Sheep’s Milk, Rennet, Salt), Fontina Cheese (Pasteurized Milk, Cheese Cultures, Salt, Rennet), Grana Cheese (Pasteurized Milk, Cheese Culture, Salt and Rennet), Bread Crumbs (Wheat Flour, Dextrose, Salt, Yeast), Milk, Light Cream (Cream and Milk (Mono and Diglycerides, Polysorbate 80 and Carrageenan) as a stabilizer), Modified Food Starch, Whole Eggs, Basil, Salt, Black Pepper, Carrageenan, Nutmeg, Garlic, Canola Oil. Sauce: Tomatoes (Tomatoes, Tomato Puree, Salt, Citric Acid), Onion, Water, Basil, Butter (Cream, Salt), Garlic, Olive Oil, White Flour (Enriched Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Salt, Canola Oil, Black Pepper, Sugar, Brown Sugar. Allergens: Contains: Eggs, Milk and Wheat.
