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Bertolli Ravioli, Tri-Color Four Cheese
Bertolli Ravioli, Tri-Color Four Cheese
24 oz
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About
Details
Ravioli in a parmesan alfredo sauce along with a crumb pouch for topping. Since 1865. Restaurant taste. Homemade touch. Serves two. There is something special about the warmth and comfort of Italian oven baked meals, so delicious and full of flavor. Bertolli Oven Bake Meals invite you to add your own homemade touch by creating each recipe in your own baking dish and sprinkling it yourself with just the right amount of cheese. Experience the robust flavors of seasoned meats, luscious sauces, pastas and cheeses harmoniously blending together and baking to golden brown perfection. Our Tri-Color Four Cheese Ravioli are filled with ricotta, parmesan, mozzarella and romano cheeses and then baked in an alfredo sauce made with aged asiago and parmesan cheeses. A crispy crumb topping gives this dish a delicious authentic finish. Only Bertolli's passion for Italian cuisine can bring you this level of restaurant quality and taste.
Ingredients
Tri-Color Cheese Ravioli [Ricotta Cheese (Pasteurized Whey, Milk-Fat, Milk), Flour (Durum Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Mozzarella Cheese (Pasteurized Milk, Cultures, Salt, Enzymes), Non-Fat Milk), Whole Eggs, Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Culture, Salt, Enzymes and Powdered Cellulose {Anti-Caking Agent}), Romano Cheese (Pasteurized Cow's Milk, Cheese Culture, Salt, Enzymes and Powdered Cellulose {Anti-Caking Agent}), Salt, Modified Corn Starch, Xanthan Gum, Guar Gum, Locust Bean Gum, Black Pepper, Spinach Powder, Parsley, Paprika Oleoresin (Extract of Paprika, Soybean Oil), Beta-Carotene (Color)], Sauce [Water, Cream, Mozzarella Cheese (Milk, Nonfat Milk, Cheese Cultures, Salt, Enzymes), White Wine, AGFD Asiago Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Parmesan Cheese (Milk, Culture, Salt, Enzyme), Pecorino Romano Cheese (Sheep's Milk, Culture, Salt, Enzymes), Rice Starch, Extra Virgin Olive Oil, Garlic, Onions, Grana Padano Parmesan Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes {Egg White Lysozyme}), Nonfat Milk, Salt, Wheat Flour, Whole Eggs, Spices], Tomatoes, Cheese and Crumb Pouch [Low Moisture Part Skim Mozzarella Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Potato Starch and Powdered Cellulose {to Prevent Caking}, Natamycin (a Natural Mold Inhibitor]), Crumbs (Rice Flour, Xanthan Gum, Evaporated Cane Juice, Palm Oil, Yeast, Sea Salt, Caramel Color, Annatto (Color), Ascorbic Acid), Grated Parmesan Cheese (Pasteurized Milk, Salt, Cheese Culture, Enzymes), Powdered Cellulose {to Prevent Caking}]), Parsley.
Directions
Keep frozen. Cook thoroughly. For food safety and quality, follow these cooking directions. Oven preparation recommended. Bake in your own dish. 1. Preheat oven to 400 degrees. Spray your 8-inch square baking dish (If using a disposable aluminum pan, you may have to increase the cook time about 5 minutes) or 2-quart shallow casserole with nonstick cooking spray. Pour in contents of bag; set aside crumb pouch. 2. Cover tightly with aluminum foil and bake 40 minutes. Remove foil. Stir. 3. Open crumb pouch and sprinkle over ravioli. Bake uncovered an additional 10 minutes or until ravioli and sauce are piping hot. Microwave ovens vary; adjust times as needed. Dish may be hot after microwaving. Do not microwave in bag. Product should be cooked to 165 degrees F. Keep frozen until ready to use. Do not refreeze. Refrigerate or discard leftovers. Microwave: Directions developed using a 1200-watt microwave oven. Pour contents of bag into your 8-inch microwave-safe baking dish; set aside crumb pouch. Cover with plastic wrap, venting one corner. Microwave at High 11 to 14 minutes (If using a low wattage microwave oven, you may have to increase the cook time about 7 minutes) or until ravioli and sauce are piping hot, stirring once halfway through. Stir, then sprinkle with topping mixture. Let stand covered 2 minutes.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 630
- Total Fat 33g51%
- Saturated Fat 20g100%
- Trans Fat 0.5g
- Cholesterol 115mg38%
- Sodium 27000mg1125%
- Total Carbohydrate 51g17%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 27g
Details
Ravioli in a parmesan alfredo sauce along with a crumb pouch for topping. Since 1865. Restaurant taste. Homemade touch. Serves two. There is something special about the warmth and comfort of Italian oven baked meals, so delicious and full of flavor. Bertolli Oven Bake Meals invite you to add your own homemade touch by creating each recipe in your own baking dish and sprinkling it yourself with just the right amount of cheese. Experience the robust flavors of seasoned meats, luscious sauces, pastas and cheeses harmoniously blending together and baking to golden brown perfection. Our Tri-Color Four Cheese Ravioli are filled with ricotta, parmesan, mozzarella and romano cheeses and then baked in an alfredo sauce made with aged asiago and parmesan cheeses. A crispy crumb topping gives this dish a delicious authentic finish. Only Bertolli's passion for Italian cuisine can bring you this level of restaurant quality and taste.
Ingredients
Tri-Color Cheese Ravioli [Ricotta Cheese (Pasteurized Whey, Milk-Fat, Milk), Flour (Durum Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Mozzarella Cheese (Pasteurized Milk, Cultures, Salt, Enzymes), Non-Fat Milk), Whole Eggs, Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Culture, Salt, Enzymes and Powdered Cellulose {Anti-Caking Agent}), Romano Cheese (Pasteurized Cow's Milk, Cheese Culture, Salt, Enzymes and Powdered Cellulose {Anti-Caking Agent}), Salt, Modified Corn Starch, Xanthan Gum, Guar Gum, Locust Bean Gum, Black Pepper, Spinach Powder, Parsley, Paprika Oleoresin (Extract of Paprika, Soybean Oil), Beta-Carotene (Color)], Sauce [Water, Cream, Mozzarella Cheese (Milk, Nonfat Milk, Cheese Cultures, Salt, Enzymes), White Wine, AGFD Asiago Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Parmesan Cheese (Milk, Culture, Salt, Enzyme), Pecorino Romano Cheese (Sheep's Milk, Culture, Salt, Enzymes), Rice Starch, Extra Virgin Olive Oil, Garlic, Onions, Grana Padano Parmesan Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes {Egg White Lysozyme}), Nonfat Milk, Salt, Wheat Flour, Whole Eggs, Spices], Tomatoes, Cheese and Crumb Pouch [Low Moisture Part Skim Mozzarella Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Potato Starch and Powdered Cellulose {to Prevent Caking}, Natamycin (a Natural Mold Inhibitor]), Crumbs (Rice Flour, Xanthan Gum, Evaporated Cane Juice, Palm Oil, Yeast, Sea Salt, Caramel Color, Annatto (Color), Ascorbic Acid), Grated Parmesan Cheese (Pasteurized Milk, Salt, Cheese Culture, Enzymes), Powdered Cellulose {to Prevent Caking}]), Parsley.
Directions
Keep frozen. Cook thoroughly. For food safety and quality, follow these cooking directions. Oven preparation recommended. Bake in your own dish. 1. Preheat oven to 400 degrees. Spray your 8-inch square baking dish (If using a disposable aluminum pan, you may have to increase the cook time about 5 minutes) or 2-quart shallow casserole with nonstick cooking spray. Pour in contents of bag; set aside crumb pouch. 2. Cover tightly with aluminum foil and bake 40 minutes. Remove foil. Stir. 3. Open crumb pouch and sprinkle over ravioli. Bake uncovered an additional 10 minutes or until ravioli and sauce are piping hot. Microwave ovens vary; adjust times as needed. Dish may be hot after microwaving. Do not microwave in bag. Product should be cooked to 165 degrees F. Keep frozen until ready to use. Do not refreeze. Refrigerate or discard leftovers. Microwave: Directions developed using a 1200-watt microwave oven. Pour contents of bag into your 8-inch microwave-safe baking dish; set aside crumb pouch. Cover with plastic wrap, venting one corner. Microwave at High 11 to 14 minutes (If using a low wattage microwave oven, you may have to increase the cook time about 7 minutes) or until ravioli and sauce are piping hot, stirring once halfway through. Stir, then sprinkle with topping mixture. Let stand covered 2 minutes.
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