Wild Mushroom Ravioli, with VINE RIPED TOMATOE SAUCE Family Size by Vegan Sunday Supper

Tomatoes (Tomatoes, Salt, Citric Acid), Plant-Based Ricotta Cheese (Water, Almond Flour, Sunflower Oil,
Pea Protein, Sea Salt) Durum Flour, Water, Portobello Mushrooms, Mushroom Mix (Shiitake, Nameko, Oyster,
Porcini, and Portobello Mushrooms), Shallot, Extra Virgin Olive Oil, Garlic, Sherry Wine, Sea Salt, Basil, Vegetable
Base (Sautéed Vegetables (Celery, Carrots, Onions), Salt, Sugar, Dehydrated Potatoes, Yeast Extract, Dehydrated
Cabbage, Natural Flavoring, Beet Powder), Vegan Parmesan Cheese (Filtered Water, Potato & Rice Starch, Coconut
Oil, Salt (Sea Salt), Rice Protein, Parmesan Flavor (vegan sources), Olive Extract, Vitamin B12), Spices, Sunflower
Oil, Chicory Root Fiber, Sugar, Wheat Gluten, Vegetable Fibers (Bamboo, Psyllium). 

Coming Soon!

Contains: Wheat, Almond

DO NOT MICROWAVE Cook from frozen. In a large pot, bring 4 quarts of salted water to a rolling boil.
Defrost sauce packet in separate bowl of warm water. Once defrosted, open sauce package and pour into a saucepan. Keep warm
while pasta cooks.  Add ravioli to boiling water and cook for 5 minutes or until ravioli rise to the surface. Drain ravioli and add to
warmed sauce. Gently mix to coat pasta. Serve and enjoy.