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Buitoni Chicken Parmesan Ravioli - 20 OZ
- One 20 oz family-size package of Buitoni Chicken Parmesan Ravioli
- Experience the flavors of Chicken Parmesan in a brand-new way with this large ravioli pasta
- Stuffed pasta with breaded chicken, cheeses and tomato sauce for a flavor-packed filling that tastes just like a plate of Chicken Parmesan
- Refrigerated pasta is ideal for ready to eat pasta meals with a six-minute cook time
- Contains 15 grams of protein in each hearty serving and is a bold and delicious take on family meals
Chicken parmesan ravioli with ricotta, mozzarella & romano cheeses. 15 g protein per serving. Dal 1827. Ready in 6 minutes. Inspected for wholesomeness by U.S. Department of Agriculture. Buitoni.com. Find more inspiration at Buitoni.com. Comments & Questions? 1-800-727-0050.
Nutrition Facts, heading | ||
| ||
Amount per serving Calories250 | ||
% Daily Value* | ||
Total Fat of 6g daily value 8 percentincludes Saturated Fat of 2g daily value11percent, includes Trans Fat of 0g | ||
Cholesterol 57mg daily value19percent, | ||
Sodium 640mg daily value28percent, | ||
Total Carbohydrate of 36g daily value 13 percentincludes Dietary Fiber of 2g daily value7percent, includes Total Sugars of 3g includes 1g of Added Sugars and daily value of 1percent | ||
Protein 13g daily value26percent, | ||
Vitamin D 0mcg Daily Value 0% | ||
Calcium 91mg Daily Value 8% | ||
Iron 1mg Daily Value 6% | ||
Potassium 260mg Daily Value 6% | ||
* 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. |
Contains: wheat, egg, milk.
Cook thoroughly. Cooking Instruction: 1. Open package and add pasta to 3 quarts boiling water. 2. Reduced heat and boil gently for 6 minutes or longer for a softer bite. Stir frequently. 3. Drain water and serve with Buitoni sauce. May be frozen up to one month. If frozen increase cook time to 7 minutes. Ensure product reaches internal temperature of 165 degrees F. Must be kept refrigerated.
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