TOMATO PUREE (GROUND TOMATOES, TOMATO PUREE, SALT) RAVIOLI [Pasta: DURUM FLOUR (ENRICHED WITH NIACIN, FERROUS, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, WHOLE EGGS AND EGG WHITES. FILLING: RICOTTA (WHEY, WHOLE MILK, CREAM, VINEGAR, XANTHAN GUM, LOCUST BEAN GUM, GUAR GUM), SPINACH, MOZZARELLA CHEESE (CULTURED MILK, CULTURED, SALT, ENZYMES) AND NONFAT MILK, ROMANO CHEESE (PASTEURIZED SHEEP'S MILK, CULTURE, SALT, ENZYMES, CALCIUM PROPIONATE), WATER, EGG WHITES, BREAD CRUMBS (WHEAT FLOUR,YEAST, SUGAR, SALT), BASIL, BLACK PEPPER, PARSLEY, SALT, OLEORESIN BASIL (FRACTIONATED COCONUT OIL, EXTRACTIVES OF BASIL, SOYBEAN OIL AND CANOLA OIL)],WATER, MUSHROOMS, ONIONS, PARMESAN CHEESE(PASTUERIZED MILK, CHEESE CULTURE, SALT, ENZYMES), BASIL, MODIFIED CORN STARCH TOMATO PASTE, OLIVE OIL, SALT, EVAPORATED CANE JUICE, SPICES. CONTAINS EGG, MILK, SOY AND WHEAT.

Microwave 1. HOLD TRAY FIRMLY AND PEEL BACK ONE CORNER OF THE LID ABOUT ONE INCH TO VENT STEAM. 2. HEAT ON HIGH (100%) FOR 1-11/2 MINUTES OR UNTIL HOT. (Heating times will vary due to differences in microwave ovens.)PRODUCT WILL BE HOT, USE CAUTION. 3. PEEL OFF LID, KEEPING TRAY ON FLAT SURFACE. 4. SERVE PIPING HOT. Stove Top 1. PLACE UNOPENED TRAY IN MEDIUM SAUCEPAN OF BOILING WATER. RETURN WATER TO BOIL, REDUCE HEAT AND SIMMER FOR 5 MINUTES. 2. CAREFULLY REMOVE FILM, KEEPING TRAY ON FLAT SURFACE. CAUTION: PRODUCT WILL BE VERY HOT. 3. SERVE PIPING HOT. DO NOT HEAT IN CONVENTIONAL OVEN.