Description
Details
You’ll
love the taste of Chef Boyardee Overstuffed Italian Sausage Ravioli, a
delicious and convenient meal that’s ready to eat in minutes. Real
Italian sausage and enriched pasta in a hearty tomato sauce give Chef
Boyardee Overstuffed Italian Sausage Ravioli the timeless flavor that
everyone loves. Ready to serve in just 90 seconds, Chef Boyardee
Overstuffed Italian Sausage Ravioli is the heat-and-eat meal busy
families can count on. Simple and easy to make, anyone can grab Chef
Boyardee Overstuffed Italian Sausage Ravioli off the shelf when they
need a quick snack. Chef Boyardee Overstuffed Italian Sausage Ravioli is
packed with 9 grams of protein and 240 calories per serving in each 15
oz, easy-open can. With no artificial flavors, colors, or preservatives,
Chef Boyardee makes a wholesome meal for kids of ALL ages.
Ingredients
Tomatoes
(tomato Puree, Water), Water, Enriched Wheat Flour (wheat Flour, Malted
Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate [vitamin B1],
Riboflavin [vitamin B2], Folic Acid), Cooked Italian Sausage (pork,
Seasoning [spices, Salt, Corn Syrup Solids, Paprika, Garlic Powder,
Caramel Color, Flavoring, Disodium Inosinate, Disodium Guanylate, Citric
Acid], Water, Salt, Sodium Tripolyphosphate), High Fructose Corn Syrup,
Crackermeal (enriched Wheat Flour [bleached Wheat Flour, Niacin,
Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], May Contain
Guar Gum), Less Than 2% Of: Salt, Textured Vegetable Protein (soy
Protein Concentrate, Caramel Color), Modified Corn Starch, Dehydrated
Onion, Carrots, Vital Wheat Gluten, Dehydrated Garlic, Caramel Color,
Spices, Corn Syrup Solids, Dextrose, Paprika, Soybean Oil.
Directions
Heating directions:
Microwave:
1. Pour pasta into microwave-safe bowl. Cover.
2. Microwave on high 1 minute 30 seconds or until hot.
3. Stir before serving. As all microwave ovens vary, time given is approximate.
Stove top:
1. Pour pasta into saucepan.
2. Heat over medium heat until hot, stirring occasionally.
Warnings
Contains: soy, wheat.
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