O Sole Mio Ravioli, Cheese & Spinach
20 oz (567 g)
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Directions
Cook thoroughly. Cooking Instructions: 3 qt. Bring salted water to a boil. 5-7 min. Add pasta, stir (cook until the internal temperature reaches 162 degrees F (72 degrees C). Serve immediately with your favorite O'Sole Mio sauce. Keep refrigerated. Use or freeze by best before date.
Product Details
Cheese & Spinach 1 Per Cup Serving: 260 calories; 4 g sat fat (20% DV); 350 mg sodium (15% DV); 3 g sugars. 13 g protein; 146 mg calcium (10% DV). Authentic famiglia recipes since 1961. Chef Alfredo. Comments: 1-877-435-4111. www.osolemio.ca. Product of Canada.Nutrition Facts
Serving Size: 1 Cup
Calories | 260.00 kcal |
Total Fat | 7.00 grm (9.00% RDA) |
Saturated Fat | 4.00 grm (20.00% RDA) |
Cholesterol | 55.00 mg (18.00% RDA) |
Sodium | 410.00 mg (18.00% RDA) |
Potassium | 240.00 mg (6.00% RDA) |
Total Carbohydrate | 36.00 grm (13.00% RDA) |
Dietary Fiber | 3.00 grm (11.00% RDA) |
Protein | 12.00 grm |
Calcium | 150.00 mg (10.00% RDA) |
Iron | 2.60 mg (10.00% RDA) |
Vitamin D | 2.00 mcg (2.00% RDA) |
Trans Fat | 0.00 grm |
Added Sugars | 0.00 grm (0.00% RDA) |
Milk | 1.00 |
Egg | 1.00 |
Wheat | 1.00 |
MetricServingSize | 115.00 grm |
Total Sugars | 3.00 grm |
Ingredients
Filling: Ricotta Cheese (Whey, Milk, Bacterial Culture, Salt, Citric Acid), Spinach, Parmesan Cheese (Milk, Bacterial Culture, Salt, Lipase, Microbial Enzyme), Romano Cheese (Milk, Bacterial Culture, Salt, Microbial Enzyme, Lipase), Toasted Wheat Crumbs (Wheat Flour, Yeast), Dehydrated Potato Flakes (Contains Soy Monoglycerides, Sodium Acid, Pyrophosphate, Citric Acid), Salt, Oat Fiber, Granulated Garlic, Spices. Pasta: Enriched Durum Wheat Semolina (Enriched with Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Enriched Wheat Flour (Enriched with Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Liquid Whole Egg, Water.Warnings
Contains: egg, milk, wheat.Manufacturer
OSOLE MIO
Boisbriand, QC J7H 0G1
UPC
00779566111504