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RAVIOLI CHEESE BRD OVN 74952



Product Details

Product Number: 59408
Category: 3190 - ENTREES & SPECIALTIES FZ
Pack: 2 5 lb
Unit of Measure: SKU
Manufacturer: DOMANI
Manufacturer #: 74952


Product Website: www.brenardifoods.com


Nutritional Information

Nutrition Facts
Portion Size150 g
Amount Per Serving
Calories  410 Calories from Fat  140
% Daily Value*
Total Fat 16 g24%
    Saturated Fat 6 g30%
    Trans Fat 1 g 
Cholesterol 35 mg11%
Sodium 1170 mg48%
Total Carbohydrate 53 g17%
    Dietary Fiber 3 g12%
    Sugars 3 g 
Protein 13 g26%
Vitamin A 6% * Vitamin C 0%
Calcium 15% * Iron 10%
* Percent Daily Values are based on a
  2,000 Calorie diet.
Ingredients
Ravioli: Enriched Durum Flour (Durum Wheat Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Water, Cheese Sauce (Water, Soybean Oil, Granular, Jack and Semisoft Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes], Whey, Modified Food Starch, Salt, Non-fat Dry Milk, Methylcellulose (Modified Vegetable Gum), Sodium Phosphate, Mono and Diglycerides, Citric Acid), Whole Milk Ricotta Cheese (Pasteurized Whey, Pasteurized Milk, Vinegar, Stabilizer [Modified Corn Starch, Guar Gum, Carrageenan], Salt), Low Moisture Whole Milk Mozzarella Cheese (Pasteurized Whole Milk, Cheese Cultures, Salt, Enzymes), Whole Egg, Asiago Cheese ( Pasteurized Cultured Milk, Salt, Enzymes), Parmesan Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Modified Corn Starch, Garlic Puree (Garlic, High Fructose Corn Syrup), Salt, Dehydrated Garlic. Breaded with: Bleached Wheat Flour, Water. Contains Less than 2% of: Cheddar Cheese (Milk, Cheese Cultures, Salt, Enzymes, Annatto), Whey, Buttermilk Solids, Dehydrated Potato (Potatoes, Mono-and Diglycerides), Green Onion, Garlic Powder, Parsley, Spices, Lactic Acid, Yeast, Dextrose, Modified Corn Starch, Yellow Corn Flour, Canola Oil, Sugar, Salt, Yellow #5, Yellow #6. Prefried in Vegetable Oil (Soybean and/or Cottonseed Oil).
Allergy Information
Milk, Wheat, Gluten
Last Updated: October 02, 2014