- DescriptionHeating Instructions
In this rustic and flavorful pasta dish, we toss Portobello mushroom and ricotta-ravioli in a subtle sauce made with Vermont Creamery goat cheese, crème fraiche and parmesan. To balance the delicious richness of this combo, we add vibrant kale dressed with basil pesto for crunchy texture and roasted tomatoes for the perfect balance of sweet acidity. Just right for lunch or supper, and ready in minutes.
1. Remove cardboard outer sleeve, leaving plastic film intact.
2. Microwave on HIGH for 2 minutes (1000+ watts) or 2 1/2 minutes (lower watts).
3. Before removing film, gently shake container and let stand for 1 minute. Enjoy! - Nutrition
- Allergens
- Contains Eggs
- Ingredients
Portobello Ravioli (Enriched Semolina Flour [Semolina Flour {Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid}], Ricotta Cheese [Pasteurized Milk, Pasteurized Whey, Pasteurized Cream, Skim Milk, Vinegar, Salt], Water, Portobello Mushrooms, Crimini Mushrooms, Cage Free Eggs, Parmesan Cheese [Pasteurized Cows Milk, Cheese Cultures, Salt, Enzymes], Salt, Garlic, Natural Flavors, Spices, Stabilizers [Xanthan Gum, Locust Bean Gum, Guar Gum], Beta Carotene), Tomatoes, Vegetable Stock (Water, Onions, Carrots, Cabbage, Celery, Leeks, Mushrooms, Turnips, Salt Spices), Kale, Pesto (Fresh Basil, Olive Oil, Imported Romano Cheese [Pasteurized Sheep Milk, Enzymes, Salt], Pine Nuts, Fresh Garlic, Water, Black Pepper, Citric Acid), Goat Cheese (Goat's Milk, Culture, Enzymes, Salt), Grated Parmesan Cheese (Cultured Milk, Enzymes, Salt, Cellulose [Prevents Caking], Natamycin [Protects Flavor]), Creme Fraiche (Cultured Pasteurized Cream), Heavy Cream (Heavy Cream, Milk, Less Than 0.5% Of Mono And Diglycerides, Polysorbate 80, Carageenan), Butter, Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Enzyme, Folic Acid), Extra Virgin Olive Oil.
Saturated Fat
8gFreshDirect Mushroom Ravioli
"Ravioli with Tuscan Kale, Pesto, Roasted Tomatoes and Goat Cheese Sauce"
$7.99/ea
10.6oz
($12.68/lb)
