Sicilian Meatball Ravioli
Our meatballs cook inside the pasta and fill their silky pockets with juicy meat. We recommend classic tomato sauce and grated cheese, but they’d be good covered in anything.
Packed by the dozen. Sold frozen, ready to boil.
FILLING: Pork, Beef, Eggs, Parmesan and/or Romano (part-skim milk, salt, cheese cultures and enzymes), Breadcrumbs (enriched flour [wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid] water, high fructose corn syrup, yeast salt, vegetable oil [soybean, cottonseed and/or canola] sugar), Olive Oil, Onion, Salt.
PASTA: Flour, Eggs, Salt.
CONTAINS: Milk, Eggs & Wheat.
COOK FROM FROZEN. Bring a pot of salted water to a rolling boil. Add frozen ravioli for 4 minutes or until internal temperature reaches 165F. Drain & serve.