Four Cheese Tortelloni

Full Ingredients

tion ets gs per container 25 c (140g) ies Per serving %DV* Per container %DV* Total Fat 18g 23% 33g 42% Sat. Fat 10g 50% 18g 90% Trans Fat Og Og Cholest. Sodium 105mg 35% 195mg 65% 680mg 30% 1270mg 55% Per serving %DV* Per container %DV* 43g 16% 80g 29% 4% 3q 11% 60 0% Og Total Carb. Dietary Fiber 1g Total Sugars 3g Incl. Added Sugars Og 19g Protein 35g July 0% Vitamin D Omcg 0% 1mcg 6% Iron 2.3mg 15% 4.2mg 25% 760 Calcium 326mg 25% 605mg 45% Potassium 230mg 4% 430mg 10% SMIER per container *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. FILLING: RICOTTA CHEESE (MILK WHEY, CREAM, SALT, ACIDITY REGULATOR: CITRIC ACID), GRANA PADANO PDO CHEESE (MILK, SALT, TTER, MOZZARELLA CHEESE (MILK, SALT, RENNET), RICE FLOUR, PARMIGIANO REGGIANO PDO CHEESE (MILK, SALT, RENNET), POTATO POWDER, WHEAT FIBER, SALT, BLACK PEPPER. PASTA: SOFT WHEAT FLOUR, PASTEURIZED WHOLE EGG, DURUM WHEAT SEMOLINA. CONTAINS: WHEAT, EGG, MILK. MAY CONTAIN TRACES OF SOYBEAN, FISH, CRUSTACEAN SHELLFISH AND TREE NUT. DISTRIBUTED BY: SPROUTS FARMERS MARKET, PHOENIX, AZ 85054. WWW.SPROUTS.COM PRODUCT OF ITALY COOKING INSTRUCTIONS: 1. KEEP REFRIGERATED UNTIL READY TO COOK. 2. REMOVE PASTA FROM PACKAGING. 3. BRING 2 QUARTS OF LIGHTLY SALTED WATER TO A BOIL IN A LARGE SAUCE PAN. EMPTY PASTA INTO SAUCE PAN AND RETURN TO A GENTLE BOIL, STIRRING OCCASIONALLY FOR 3 MINUTES. 4. ONCE COOKED, GENTLY REMOVE PASTA WITH SLOTTED SPOON AND TOSS IN MELTED BUTTER, EXTRA VIRGIN OLIVE OIL, OR YOUR FAVORITE SAUCE. 670 52204¹ 8 PARMIGIANO REGGIANO IS A CERTIFICATION MARK FOR THE RELEVANT INGREDIENT.