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Talluto's 2.5 Inch Cheese Ravioli - 15 OZ

Talluto's 2.5 Inch Cheese Ravioli - 15 OZ

Ravioli, Large Round, Cheese

One dozen. All natural. Authentic Italian food. Never compromised. Whole milk ricotta cheese, imported pecorino romano cheese and chopped parsley combined with fresh whole eggs and sealed in an egg pasta. It's what's inside that counts. For over 45 years, Talluto's Authentic Italian Food has been committed to providing its customers with wholesome, authentic Italian food products with the highest integrity. A trademark of simple Italian cooking, we use only those ingredients that contribute to the excellent taste of our products. 100% extra fancy durum wheat flour. Impastata whole milk ricotta cheese. Pasteurized whole eggs. Imported pecorino romano cheese. Combining pure, all natural ingredients with premium product packaging, Talluto's promises unmatched quality, taste, and value. No preservatives. www.tallutos.com.
Nutrition Facts

Serving Size: 4ravioli
Servings Per Container: 3
Calories Amount Per Serving
300
% Daily Value
Calories From Fat Amount Per serving 110
Total Fat Amount Per serving 12g 19%
Saturated Fat Amount Per serving 8g 38%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 80mg 27%
Sodium Amount Per serving 360mg 15%
Total Carbohydrate Amount Per serving 32g 11%
Dietary Fiber Amount Per serving 1g 5%
Sugars Amount Per serving <2g
Protein Amount Per serving 15g 0%
Vitamin A 20%
Vitamin C 0%
Calcium 20%
Iron 4%
Dough - Extra Fancy Durum Wheat Flour, Fresh Pasteurized Eggs, Water, Yellow Corn Flour (Corn Oil and Beta Carotene)]. Filling - Whole Milk Ricotta Cheese (Pasteurized Milk and Cream, Vinegar, Salt), Imported Pecorino Romano Cheese (Made from Sheep's Milk), Fresh Pasteurized Eggs, Parsley, and Seasoning.
Product Attributes
Warning Contains: Contains wheat, milk, eggs.
Directions Keep frozen. No preservatives. Cook product frozen. Do not thaw. Cooking: Place ravioli in boiling water (approximately 3 to 4 quarts of water per dozen ravioli) and stir to prevent sticking. When ravioli begin rising to the surface, lower boiling water to a simmer and cook for 8 to 10 minutes. Drain carefully and serve with your favorite sauce. If desired, top with grated cheese.

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