Buitoni, four cheese ravioli, light, light

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Buitoni Light Ravioli Four CheeseNo Preservatives. : Durum Wheat Flour (Semolina, Durum Flour), Bread Crumbs (Flour, Sugar, Yeast, Soybean Oil, Salt), Dry Curd Cottage Cheese (Cultured Skim Milk, Enzymes), Eggs, Water, Ricotta Cheese (Whey, Milk, Cream, Vinegar, Xanthan Gum, Locust Bean Gum, Guar Gum), Romano Cheese ([made from Cow's Milk], Cultured Milk, Salt, Enzymes), Parmesan Cheese (Cultured Milk, Salt, Enzymes), 2% or less of Cream, Cheese Flavor (Cheddar Cheese [Milk, Cultures, Salt, Enzymes], Water, Salt, Lactic Acid, Sodium Citrate, Xanthan Gum), Fontina Cheese (Cultured Milk, Salt, Enzymes), Salt, Dehydrated Onions, Parmesan Cheese Paste (Granular and Parmesan Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes], Water, Salt, Lactic Acid, Citric Acid), Dehydrated Garlic, Soy Lecithin.Buitoni Light Four Cheese Ravioli. Since 1827. Dated for freshness refrigerated for. 50% less fat (6g vs 12g/serving) and 23% fewer calories (260 vs 340/serving) than regular refrigerated cheese ravioli. All natural. Directions Important: must be kept refrigerated. May be frozen.Cook thoroughly.For food safety and quality, read and follow these cooking instructions to ensure that product reaches an internal temperature of 160 degrees F.Cut open package. Add pasta to 4 quarts boiling water.Add 1 tbsp olive oil and stir frequently to prevent sticking.Reduce heat to boil gently 7-9 minutes or until tender;* drain.7-9min.Serve with your favorite Buitoni refrigerated sauce or toss lightly with oil and enjoy.Use or freeze by date on front of package. Product may be frozen for up to one month.*If frozen, do not thaw. Cook as above. Warnings Contains: milk, egg, soy, wheat ingredients.

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