O'Sole Mio Ravioli, Cheese
20 oz. 1 lb. 4 oz. (567 g)
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Directions
Cooking Instructions: 5 qt. Bring salted water to a boil. 5-7 min. Add pasta, stir gently (cook until the internal temperature reaches 162 degrees F (72 degrees C)), drain. Serve immediately with your favorite O'Sole Mio sauce. Cook thoroughly. Keep refrigerated. Use or freeze by best before date.
Product Details
Cheese Per 1 Cup Serving: 290 calories; 5 g sat fat (25% DV); 210 mg sodium (9% DV); 2 g sugars. Good source of calcium and iron. Chef Alfredo. www.osolemio.ca Follow Us! Facebook. Instagram. Pinterest. Comments: 1-877-435-4111. www.osolemio.ca. Product of Canada.Nutrition Facts
Serving Size: 1 Cup
Servings per Container: About 5
| Calories | 290.00 kcal |
| Total Fat | 10.00 grm (13.00% RDA) |
| Saturated Fat | 5.00 grm (25.00% RDA) |
| Cholesterol | 65.00 mg (22.00% RDA) |
| Sodium | 210.00 mg (9.00% RDA) |
| Potassium | 162.00 mg (4.00% RDA) |
| Total Carbohydrate | 35.00 grm (13.00% RDA) |
| Dietary Fiber | 2.00 grm (7.00% RDA) |
| Protein | 14.00 grm |
| Calcium | 177.00 mg (15.00% RDA) |
| Iron | 2.00 mg (10.00% RDA) |
| Vitamin D | 0.00 mcg (0.00% 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 | 2.00 grm |
Ingredients
Filling: Ricotta Cheese (Whey, Milk, Bacterial Culture, Salt, Citric Acid) Toasted Wheat Crumbs (Wheat Flour, Yeast), Imported Hard Ripened Cheese (Milk, Salt, Microbial Rennet, Lysozyme (Egg)), Romano Cheese (Milk, Bacterial Culture, Salt, Microbial Enzyme, Lipase), Water, Salt, Spices, Herbs, Pasta: Enriched Durum Wheat Semolina (Enriched with Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Enriched Wheat Flour (Enriched with Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Liquid Whole Egg.Warnings
Contains: wheat, milk, egg.Manufacturer
O'Sole Mio Inc.
Boisbriand, QC J7H 0G1
UPC
00779566111689