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Tuscan Kitchen Meal Kit, Spinach Ricotta Ravioli, Artisan
Tuscan Kitchen Meal Kit, Spinach Ricotta Ravioli, Artisan
Tuscan Kitchen Meal Kit, Spinach Ricotta Ravioli, Artisan
Tuscan Kitchen Meal Kit, Spinach Ricotta Ravioli, Artisan
Tuscan Kitchen Meal Kit, Spinach Ricotta Ravioli, Artisan
Tuscan Kitchen Meal Kit, Spinach Ricotta Ravioli, Artisan

Tuscan Kitchen Meal Kit, Spinach Ricotta Ravioli, Artisan

17.28 oz
Tuscan Kitchen Meal Kit, Spinach Ricotta Ravioli, Artisan

Tuscan Kitchen Meal Kit, Spinach Ricotta Ravioli, Artisan

17.28 oz

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Kitchen Tropical Mango Veggie Smoothie

About

Ingredients

Ravioli: Filling (Ricotta Cheese [Whole Milk, Vinegar, Salt], Spinach, Low Moisture Mozzarella Cheese [Milk, Cheese Cultures, Salt, Enzymes], Grated Parmesan Cheese [Parmesan Cheese {Part-Skim Cow's Milk, Cheese Cultures, Salt, Enzymes}, Parmesan Style Cheese {Corn Starch, Water, Palm Oil, Cellulose, Salt, Natural Flavor, Caseinate, Sorbic Acid (Preservative), Annatto (for Color)}, Natamycin {a Natural Mold Inhibitor}], Potato Flakes [Potato, Mono and Diglycerldes, Turmeric, Sodium Pyrosulphite {Preservative}], Potato Starch, Eggs, Fontina Cheese [Milk, Cheese Cultures, Salt, Enzymes], Dried Citrus Pulp, Salt), Pasta Dough (Wheat Flour, Water, Eggs, Salt, Beta Carotene Color). Alfredo Sauce: Milk (Vitamin D Added), Modified Food Starch, Grated Parmesan Cheese (Parmesan Cheese [Part-Skim Cow's Milk, Cheese Cultures, Salt, Enzymes], Parmesan Style Cheese [Corn Starch, Water, Palm Oil, Cellulose, Salt, Natural Flavor, Caseinate, Sorbic Add {Preservative}, Annatto {for Color}}, Natamycin {a Natural Mold Inhibitor}] Fontina Cheese [Milk Cheese Cultures, Salt, Enzymes], Water, Salt).

Directions

Recommended Instructions: 1. Bring 4 quarts of water to a rapid boil. 2. Add sauce pouch to boiling water for 2 mins. 3. Add pasta to water and stir. 4. Boil gently for 3-4 mins (until both sauce and pasta internal temp reaches 165 degrees F). 5. Remove sauce pouch. Drain pasta. 6. Toss sauce with pasta and serve. Alternate Instructions: 1. Remove sauce pouch from package. Pour into medium sauce pan. 2. Heat on medium until sauce reaches 165 degrees F. 3. Bring 4 quarts of water to a rapid boil. 4. Add pasta to water and stir. 5. Boil gently for 3-4 mins (until pasta internal temp reaches 165 degrees F). 6. Drain pasta. Toss sauce with pasta and serve. Cooking Instructions: Keep refrigerated until ready to use. Due to variations in cook top, cooking time and or temperature may vary. Ensure product reaches a minimum internal temperature of 165 degrees F.

Keep refrigerated.

Warnings

Contains: eggs, milk, wheat

Nutrition

Nutrition Facts

Serving Size 1 Cup
Servings Per Container 2
  • Amount Per Serving
  • Calories 410
    • Total Fat 16g25%daily value
    • Total FatSaturated Fat 9g45%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 90mg30%daily value
    • Sodium 700mg29%daily value
    • Total Carbohydrate 49g16%daily value
    • Total CarbohydrateDietary Fiber 3g12%daily value
    • Total CarbohydrateSugars 6g
    • Protein 19g
Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

Ravioli: Filling (Ricotta Cheese [Whole Milk, Vinegar, Salt], Spinach, Low Moisture Mozzarella Cheese [Milk, Cheese Cultures, Salt, Enzymes], Grated Parmesan Cheese [Parmesan Cheese {Part-Skim Cow's Milk, Cheese Cultures, Salt, Enzymes}, Parmesan Style Cheese {Corn Starch, Water, Palm Oil, Cellulose, Salt, Natural Flavor, Caseinate, Sorbic Acid (Preservative), Annatto (for Color)}, Natamycin {a Natural Mold Inhibitor}], Potato Flakes [Potato, Mono and Diglycerldes, Turmeric, Sodium Pyrosulphite {Preservative}], Potato Starch, Eggs, Fontina Cheese [Milk, Cheese Cultures, Salt, Enzymes], Dried Citrus Pulp, Salt), Pasta Dough (Wheat Flour, Water, Eggs, Salt, Beta Carotene Color). Alfredo Sauce: Milk (Vitamin D Added), Modified Food Starch, Grated Parmesan Cheese (Parmesan Cheese [Part-Skim Cow's Milk, Cheese Cultures, Salt, Enzymes], Parmesan Style Cheese [Corn Starch, Water, Palm Oil, Cellulose, Salt, Natural Flavor, Caseinate, Sorbic Add {Preservative}, Annatto {for Color}}, Natamycin {a Natural Mold Inhibitor}] Fontina Cheese [Milk Cheese Cultures, Salt, Enzymes], Water, Salt).

Directions

Recommended Instructions: 1. Bring 4 quarts of water to a rapid boil. 2. Add sauce pouch to boiling water for 2 mins. 3. Add pasta to water and stir. 4. Boil gently for 3-4 mins (until both sauce and pasta internal temp reaches 165 degrees F). 5. Remove sauce pouch. Drain pasta. 6. Toss sauce with pasta and serve. Alternate Instructions: 1. Remove sauce pouch from package. Pour into medium sauce pan. 2. Heat on medium until sauce reaches 165 degrees F. 3. Bring 4 quarts of water to a rapid boil. 4. Add pasta to water and stir. 5. Boil gently for 3-4 mins (until pasta internal temp reaches 165 degrees F). 6. Drain pasta. Toss sauce with pasta and serve. Cooking Instructions: Keep refrigerated until ready to use. Due to variations in cook top, cooking time and or temperature may vary. Ensure product reaches a minimum internal temperature of 165 degrees F.

Keep refrigerated.

Warnings

Contains: eggs, milk, wheat

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No, Tuscan Kitchen Meal Kit, Spinach Ricotta Ravioli, Artisan is not gluten-free.

Tuscan Kitchen Meal Kit, Spinach Ricotta Ravioli, Artisan has 410.0 calories.

Tuscan Kitchen Meal Kit, Spinach Ricotta Ravioli, Artisan has 49.0 carbs.

Tuscan Kitchen Meal Kit, Spinach Ricotta Ravioli, Artisan has 6.0 grams of sugar.

Tuscan Kitchen Meal Kit, Spinach Ricotta Ravioli, Artisan has 16.0 grams of fat.

Tuscan Kitchen Meal Kit, Spinach Ricotta Ravioli, Artisan has 700.0 grams of sodium.