Boil: Italian sausage & onion ravioli + Heat: Mushroom & cheese sauce. No artificial flavors. 18 g protein per serving. No GMO ingredients (This product is made with non-genetically engineered ingredients as process verified by DNV. https://www.dnv.us). Boil. Italian sausage & onion ravioli + Heat mushroom & cheese sauce. No preservatives. Cook in 5 min. I am Giovanni Rana, born in Verona, Italy, and I have been passionate about making pasta for over 60 years. The finest ingredients make my pasta the no.1 filled pasta in Italy. I am now proud to be making my recipes in the U.S.A. with the same care. Now you can pair my filled pasta with the perfect sauce to make an easy and impressive dish to share in minutes. Buon Appetito! - Giovanni Rana. Did you know? In this product there are: No preservatives. No artificial colors. 100% cage-free eggs (Eggs from hens not raised in cages). A product of Rana. Live life generously. U.S. inspected and passed by Department of Agriculture. www.giovanniranausa.com. For more information or to contact us call 888-326-2721 or go to www.giovanniranausa.com.

Italian Sausage And Onion Ravioli: Filling: Italian Sausage (pork, Water, Spices, Salt, Sugar), Ricotta Cheese (whey, Milk, Cream, Vinegar), Whey, Mozzarella Cheese (pasteurized Cultured Milk, Salt, Enzymes), Bread Crumbs (wheat Flour, Yeast, Salt), Onions, Sunflower Oil, Caramelized Onion Puree (onions), Parmesan Cheese (pasteurized Cultured Part-skim Milk, Salt, Enzymes), 2% Or Less Of Vegetable Fibers, Potato Starch, Natural Flavors, Salt, Yeast Extract, Spices, Black Pepper, Nonfat Dry Milk, Corn Maltodextrin. Pasta: Durum Wheat Flour, Eggs, Water. Mushroom And Cheese Sauce: Heavy Cream (cream, Milk), Mushrooms, Water, Modified Food Starch, Onions, Parmesan Cheese (pasteurized Cultured Part-skim Milk, Salt, Enzymes), Fontina Cheese (pasteurized Cultured Part-skim Milk, Sea Salt, Enzymes), 2% Or Less Of Natural Flavors, Salt, Garlic, Yeast Extract, Nonfat Dry Milk, Black Pepper, Corn Maltodextrin.

Preparation: Follow cooking directions. Make sure product reaches temperature of 160 degrees F. 1. Boil 4 quarts of water. Reduce heat to a gentle boil. 2. Add pasta (do not separate uncooked pasta if it sticks together, it will naturally separate while cooking). 3. Cook for 4 minutes. 4. While the pasta cooks, shake the sauce pouch well, as some separation might occur, open it and pour the sauce into a large skillet. Turn the heat to low/medium, stirring occasionally until warm. 5. When the pasta is ready, drain the water and transfer pasta to the skillet with the sauce. 6. Cook on medium/high heat, stirring frequently for about 1 minute and then serve. Alternative Instructions: 1. Shake the sauce pouch well, as some separation might occur, open it, and pour sauce into a large skillet. 2. Add ½ cup of water and stir. 3. Open the pasta pouch and add pasta into the skillet, mixing gently with the sauce (do not separate uncooked pasta if it sticks together, it will separate while cooking and stirring). 4. Cover with a lid. 5. Bring to a boil on high heat. Keeping the lid on, reduce heat to a gentle boil and cook on medium/low heat for about 6-7 minutes, stirring occasionally and then serve.

Keep refrigerated.

Use by date on package.