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Raffetto's Red Pepper Ravioli
48 each
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    Fresh Pasta Raffetto's Red Pepper Ravioli hero

      Raffetto's Red Pepper Ravioli

      48 each
      Details
      Ingredients
      Directions
      Product information

      Details

      RAFF RAVIOLI ROASTED RED PEPPER

      Ingredients

      Dough Ingredients: Durum Flour Extra Fancy (Durum Wheat Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Eggs. Filling Ingredients: Roasted Red Peppers, Mozzarella Cheese (Pasteurized Milk, Cheese Culture, Salt, Vinegar, Enzymes), Breadcrumbs (Enriched Wheat Flour (Wheat Flour, Niacin, Thiamin, Riboflavin, Folic Acid, Iron Bleached), Yeast, Salt, Water) Fresh Basil, Eggs, Salt.

      Directions

      Keep refrigerated. Observe freeze by date. Cooking Directions: Separate ravioli and place into boiling salted water. Stir occasionally and cook at low boil for approximately 6 to 8 minutes. Drain well and serve with your favorite sauce.

      Nutrition Facts

      5 servings per container
      Serving size10.0
      • Amount per serving
      • Calories310
        • Total Fat 5g6%daily value
        • Total FatSaturated Fat 2.5g13%daily value
        • Total FatTrans Fat 0g
      • Cholesterol 40mg13%daily value
      • Sodium 260mg11%daily value
        • Total Carbohydrate 52g19%daily value
        • Total CarbohydrateDietary Fiber 3g11%daily value
        • Total CarbohydrateTotal Sugars 3g
        • Includes 0g Added SugarsIncludes 0g Added Sugars
      • Protein 13g
      *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.
      Product information or packaging displayed may not be current or complete. Always refer to the physical product for the most accurate information and warnings. For additional information, contact the retailer or manufacturer. *Actual weight may vary based on seasonality and other factors. Estimated price is approximate and provided only for reference.