Cheese & Spinach Ravioli
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Full Ingredients
HEESE & SPINACH RAVIOLI FROMAGE ET EPINARDS 1 kg redients: Pasta: Durum wheat semolina, Water, Liquid whole egg, Liquid egg yolk. ng: Ricotta and mozzarella cheeses (modified milk ingredients, bacterial culture, salt, ic acid, calcium chloride, microbial enzyme, cellulose), Spinach, Toasted wheat crumbs, dified milk ingredients, Salt, Natural flavour, Garlic powder, Onion powder, Spices. redients : Pates : Semoule de ble dur, Eau, Cuf entier liquide, Jaune d'œuf liquide. niture: Fromages ricotta et mozzarella (substances laitieres modifiees, culture terienne, sel, acide citrique, chlorure de calcium, enzyme microbienne, cellulose), mards, Chapelure de ble grillee, Substances laitieres modifiees, Sel, Arome naturel, dre d'ail, Poudre d'oignon, Epices. EPARATION INSTRUCTIONS FOR 12 PKG VETOP: a large pot, bring 12 cups (3 L) water and 1 tbsp (15 mL) salt to a boil. 50% ently loosen pasta and add to water. ing water to a boil again and cook pasta for 4-6 minutes to taste. ain and serve. Nutrition Facts Valeur nutritive Per 1 3/4 cups (170 g) pour 1 3/4 tasse (170 g) Calories 390 % Daily Value* % valeur quotidienne* 6% 11 % DE DE PREPARATION POUR 1/2 EMBALLAGE Fat / Lipides 4.5 g Saturates/satures 2 g + Trans / trans 0.1 g NIERE s une grande casserole, porter a ebullition 12 tasses (3 L) Carbohydrate / Glucides 71 g ms au et 1 c. a soupe (15 ml) de sel. Fibre / Fibres 3 g 11 %
