Celentano Portobello Mushroom Ravioli is chef crafted with you in mind featuring a savory filling made with portobello mushrooms, ricotta and Romano cheeses.
MICROWAVE INSTRUCTIONS: Microwave ovens vary; therefore, cooking times may need adjustment. These cook times are based on a 1200 watt oven. Mix together 1/4 cup water and 1/2 cup of your favorite sauce. Place 8-10 ravioli in a microwave dish. Add sauce, mix, and cover. Heat on high power (100%) for 5-7 minutes, stirring halfway. Let stand 2 minutes before serving. Remove cover carefully to avoid steam.
STOVETOP INSTRUCTIONS: DO NOT DEFROST. If ravioli are frozen together, do not separate. For best results, use stove-top instructions. For food safety and quality, follow these cooking instructions. Note: Appliances may vary; adjust times accordingly. Heat to internal temperature of 165°F. 1. Boil 4 quarts of water. 2. Add ravioli to boiling water. 3. Simmer for 4-6 minutes, or until desired tenderness. Stirring occasionally 4. Drain carefully and serve with your favorite sauce.
INGREDIENTS: PASTA: ENRICHED DURUM FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, DRIED WHOLE EGGS, TURMERIC. FILLING: SAUTEED MUSHROOMS (MUSHROOMS, CANOLA OIL), RICOTTA CHEESE (MILK, WHEY, CREAM, VINEGAR, SALT, XANTHAN GUM, LOCUST BEAN GUM, GUAR GUM), ROMANO CHEESE (COW’S AND SHEEP’S MILK, RENNET, SALT, CHEESE CULTURES, ENZYMES), WATER, MUSHROOM BASE (MUSHROOMS, SALT, SUGAR, MALTODEXTRIN, SOY SAUCE [{FERMENTED SOYBEANS, SALT}, MALTODEXTRIN, SALT], VEGETABLE JUICE CONCENTRATES [MUSHROOM, CELERY, ONION, CARROT, GARLIC], DEXTROSE, NATURAL MUSHROOM FLAVOR [MALTODEXTRIN, MUSHROOM, SALT, HYDROLYZED SOY PROTEIN, CORN SYRUP SOLIDS, NATURAL FLAVOR, CARAMEL COLOR], CONTAINS 2% OR LESS OF GARLIC POWDER, NATURAL FLAVORS, MODIFIED FOOD STARCH, DISODIUM INOSINATE, DISODIUM GUANYLATE, GLYCEROL TRIACETATE), ROASTED GARLIC, SALT.
CONTAINS: WHEAT, EGGS, MILK, SOY
SIZES:
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16 Oz.