$18.00 – $33.00
Ricotta, Mozzarella and Parmesan stuffed ravioli in a fresh Roma tomato and artichoke pesto sauce. (Bake)
Description
Cooking Instructions
Cheese Ravioli w/ Tomato & Artichokes
| Cook Time |
| 10 min |
|
|
|
Instructions
- Thaw sauce only in refrigerator.
- Boil large pot of water for ravioli.
- Add frozen ravioli to water.
- Bring back to boil and cook for 6 minutes or until raviolis are floating and cooked through.
- Meanwhile, place sauce packet in a sauce pan and heat until warmed through.
- Serve ravioli topped with sauce and parmesan.
Nutritional Information
Nutrition Facts
Cheese Ravioli w/ Tomato & Artichokes
Amount Per Serving
Calories 295
Calories from Fat 117
% Daily Value*
Total Fat 13g
20%
Saturated Fat 5g
25%
Cholesterol 55mg
18%
Sodium 562mg
23%
Total Carbohydrates 31g
10%
Dietary Fiber 3g
12%
Protein 10g
20%
* Percent Daily Values are based on a 2000 calorie diet.
Additional information
| Size | Full, Half |
|---|
