Pasta

Spinach & Cheese Ravioli

Same ravioli, new look and bite size, coming soon!

Some combos make their own kind of magic. Disco and mirror balls. Palm trees and hammocks. And spinach and cheese ranks right up there. Especially when it’s the creamy goodness of ricotta, parmesan, and mozzarella all wrapped up in these delightful little pillows of protein-packed almond flour. So invite the yin to your yang for dinner and enjoy.

GFCO Certified Gluten Free
Grain Free
Glyphosate Free
Vegetarian

Real, tasty ingredients

Spinach & Ricotta

Almond Flour

Cage-free Eggs

Full List

Tapioca Flour, Almond Flour, Eggs, Ricotta Cheese (Pasteurized Whole Milk, Whey, Vinegar, Salt), Spinach, Mozzarella Cheese (Pasteurized Milk, Skim Milk, Salt, Cheese Cultures, Enzymes), Egg Whites, Half & Half, Parmesan Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Water, Xanthan Gum, Sea Salt, Onion Powder, Garlic Powder, Black Pepper, Turmeric, Thyme.

Contains Almond, Egg and Milk.

Nutritional Facts & Certifications

Cooking Instructions

Cooktop

Bring at least 3 quarts of water to a rolling boil in a large pot. Add ½ teaspoon oil. NOTE: Make sure you use enough water and that water has a depth of at least 6” inside pot.
Carefully place frozen ravioli in boiling water. Cook for 4 ½ minutes, stirring occasionally and lovingly.
Watch the ravioli float peacefully in the bubbling water for some bonus ASMR time.
Carefully remove cooked ravioli from water and serve with red sauce, wine sauce, or awesome sauce.
NOTE: Do not thaw ravioli before cooking!