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Member's Mark Spinach Ricotta Ravioli
38 oz
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Member's Mark Spinach Ricotta Ravioli

Member's Mark Spinach Ricotta Ravioli

38 oz
Ingredients
Directions

Related Items

Product information

Ingredients

Filling (ricotta [whey, Milk, Cream, Vinegar], Spinach, Whey, Bread Crumbs [wheat Flour, Yeast, Salt], Mozzarella Cheese [pasteurized Cultured Milk, Salt, Enzymes], Heavy Cream [cream, Milk], Inulin, Parmesan Cheese [pasteurized Cultured Part-skimmed Milk, Salt, Enzymes], Corn Starch Blend [corn Starch, Potato Fiber], Vegetable Fiber Blend [bamboo Fiber, Psyllium Fiber], 2% Or Less Of Salt, Garlic, Spice, Natural Flavors, Yeast Extract), Pasta (durum Wheat Flour, Eggs, Water).

Directions

Cooking Directions: 1. Heat 6 quarts of water to a gentle boil, add a pinch of salt, add pasta. Do not separate pasta if it sticks together as it will naturally separate while cooking.2. Cook 4 minutes and drain.3. If frozen do not thaw, cook for 1 additional minute.

Keep refrigerated.

Nutrition Facts

About 10 servings per container
Serving size1.00 cup
  • Amount per serving
  • Calories240
    • Total Fat 7g9%daily value
    • Total FatSaturated Fat 4g20%daily value
    • Total FatTrans Fat 0g
  • Cholesterol 65mg22%daily value
  • Sodium 530mg23%daily value
    • Total Carbohydrate 34g12%daily value
    • Total CarbohydrateDietary Fiber 4g14%daily value
    • Total CarbohydrateTotal Sugars 1g
    • Includes 0g Added SugarsIncludes 0g Added Sugars
  • Protein 10g
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Warnings

Contains egg, milk, wheat. May contain lobster, crab, shrimp.

Product information or packaging displayed may not be current or complete. Always refer to the physical product for the most accurate information and warnings. For additional information, contact the retailer or manufacturer. *Actual weight may vary based on seasonality and other factors. Estimated price is approximate and provided only for reference.