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Buitoni Spinach & Ricotta Ravioli - 9 Oz
- One 9 oz package of Buitoni Spinach and Ricotta Ravioli
- Refrigerated pasta is ideal for ready to eat meals with a six-minute cook time
- Stuffed pasta with spinach, ricotta, Parmesan, Asiago and Grana Padano cheeses for a creamy filling
- Contains 12 grams of protein in each hearty serving and is ideal for easy family meals or pasta sides
- Make this spinach and ricotta ravioli your own by adding your choice of sauce, veggies or meat for a quick take on dinner
12 g protein per serving. SGS verified the Buitoni Food Company process for manufacturing this product with NO GMO Ingredients sgs.com/no-gmo. Ready in 6 minutes. Dal 1827. Buitoni.com. Try one of our quick, easy, and delicious recipes buitoni.com/pasta-recipes.
Nutrition Facts, heading | ||
| ||
Amount per serving Calories310 | ||
% Daily Value* | ||
Total Fat of 13g daily value 17 percentincludes Saturated Fat of 5g daily value25percent, includes Trans Fat of 0g | ||
Cholesterol 59mg daily value20percent, | ||
Sodium 390mg daily value17percent, | ||
Total Carbohydrate of 38g daily value 14 percentincludes Dietary Fiber of 2g daily value7percent, includes Total Sugars of 3g includes 0g of Added Sugars and daily value of 0percent | ||
Protein 12g daily value24percent, | ||
Vitamin D 0mcg Daily Value 0% | ||
Calcium 131mg Daily Value 10% | ||
Iron 1mg Daily Value 6% | ||
Potassium 210mg Daily Value 4% | ||
* 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. |
Contains: egg, wheat, milk.
Cook thoroughly. Cooking Instructions: 1. Open package and add pasta to 2 quarts boiling water. 2. Reduce heat and boil gently for 6 minutes or longer for a softer bite. Stir frequently. 3. Drain water and serve with Buitoni sauce. May be frozen up to one month. If frozen, increase cook time to 7 minutes. Ensure product reaches internal temperature of 165 degrees F. Must be kept refrigerated (may be frozen up to one month.).
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