Beef Ravioli

Short Description

Food Club Ravioli, BeefWATER, TOMATO PUREE (WATER, TOMATO PASTE), ENRICHED WHEAT FLOUR(FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), BEEF, CRACKERMEAL(WHEAT FLOUR ENRICHED WITH NIACIN, iron, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), HIGH FRUCTOSE CORN SYRUP, SALT, CARROTS, FOOD STARCH-MODIFIED, TEXTURED VEGETABLE PROTEIN(SOY FLOUR, CARAMEL COLOR), DEHYDRATED ONION, CITRIC ACID, CARAMEL COLOR, MONOSODIUM GLUTAMATE, ENZYME MODIFIED CHEDDAR CHEESE(CHEDDAR CHEESE [ PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES], WATER, SODIUM CITRATE, DISODIUM PHOSPHATE, ENZYMES), NATURAL FLAVOR, HYDROLYZED CORN GLUTEN, SOY AND WHEAT GLUTEN PROTEIN, PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OILS.Keep frozen. Ready to cook. Cooking: for food safety, follow these cooking instructions. Boiling (preferred method) : place 1 pound frozen ravioli into boiling water (3 quarts water per pound of ravioli). Cook uncovered for 3 minutes, stirring occasionally. Cook until reaching a minimum internal ravioli temperature of 165 f for at least 15 seconds. Carefully drain and serve with desired sauce and cheese. Oven: place 1 pound frozen ravioli & 2 cups sauce in a 7 x 11 - inch greased glass baking dish. Stir until distributed evenly. Cover baking dish with lid or foil. Bake in a preheated 400 f oven for 30 minutes until reaching a minimum internal ravioli temperature of 165 f for at least 15 seconds. Carefully remove lid or foil. Microwave (800 watt): place 9 frozen ravioli & 1 cup sauce in a microwave-safe container. Stir until distributed evenly. Cover container with plastic wrap. Puncture a few holes in plastic to vent. Microwave on 50% power for 5 minutes, then on high power for 2 minutes (rotating 180 degrees halfway through cooking time) until reaching a minimum internal ravioli temperature of 165 f for at least 15 seconds. Allow to stand covered for 2 minutes after cooking to obtain temperature equilibrium. Carefully remove plastic wrap. Note: because all types of ovens vary, cooking times may need adjusting.

Long Description